Top Chef Junior Szechuan Lamb Burger

Name: Top Chef Junior Szechuan Lamb Burger
Total time: 30
Yield: 4
Ingredients: ½ cup fresh cilantro, chopped; 3 scallions, finely sliced; 2 tablespoons fresh mint, chopped; 2 tablespoons lemon juice; 1 teaspoon lemon zest; ½ cup greek yogurt; salt, to taste; 2 teaspoons oil; 1 medium red onion, thinly sliced; 1 tablespoon ground cumin; 1 teaspoon sichuan peppercorns, toasted and ground; ½ teaspoon red chili flakes; 2 teaspoons sesame oil; 1 teaspoon brown sugar; 2 teaspoons dijon mustard; 1 lb ground lamb; 1 teaspoon salt; 1 tablespoon vegetable oil; 1 cucumber, sliced; ¼ cup fresh cilantro leaves; 2 fresno chilies, or red jalapeños, de-seeded and thinly sliced; 4 brioche buns, lightly toasted

Recipe by Hannah Williams from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

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½ cup fresh cilantro, chopped
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3 scallions, finely sliced
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2 tablespoons fresh mint, chopped
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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½ cup greek yogurt
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salt, to taste
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2 teaspoons oil
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1 medium red onion, thinly sliced
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1 tablespoon ground cumin
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1 teaspoon sichuan peppercorns, toasted and ground

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½ teaspoon red chili flakes
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2 teaspoons sesame oil
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1 teaspoon brown sugar
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2 teaspoons dijon mustard
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1 lb ground lamb
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1 teaspoon salt
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1 tablespoon vegetable oil
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1 cucumber, sliced
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¼ cup fresh cilantro leaves
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2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
•

4 brioche buns, lightly toasted

Instructions

Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
Enjoy!