Yield: 1 Servings
|1 pounds||Ground lamb meat|
|2 tablespoons||Ground cumin|
|2 tablespoons||Ground chili powder|
|1 tablespoon||Minced garlic|
|Salt and pepper|
|4 slices||Jalapeno Monterey Jack cheese|
|½||Roasted garlic aioli|
|1 cup||Roasted corn and roasted pepper salsa|
|4||Beer bread buns|
|2 cups||Shoestring potatoes|
ESSENCE OF EMERIL SHOW #EE2394
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 seasoning. Form into 4-ounce patties.
Place on the grill and cook for 3-4 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.
Yield: 4 burgers
Posted to recipelu-digest by molony <molony@...> on Mar 14, 1998