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Cumin And Chili Lamb Burgers

Type: Lamb
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozGround lamb meat
2 tablespoons 30mlGround cumin
2 tablespoons 30mlGround chili powder
1 tablespoon 15mlMinced garlic
  Salt - to taste
  Freshly-ground black pepper - to taste
  Southwest Spice - see * Note
4   Jalapeno Monterey Jack cheese
1/2 cup 118mlRoasted garlic aioli
1 cup 62g / 2.2ozRoasted corn and roasted pepper salsa
4   Beer bread buns
2 cups 474mlShoestring potatoes

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

Preheat the fryer. Preheat the grill.

In a mixing bowl, combine the ground lamb with the cumin, chili powder, and garlic. Mix until thoroughly incorporated. Season with Southwest Spice. Form into 4-ounce patties. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will melt.

Fry the shoestring potatoes for 3 minutes or until golden. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper.

Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings.

This recipe yields 4 burgers.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) - Downloaded from their Web-Site -


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