Cumin & chili lamb burgers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | ground lamb meat |
| 2.00 | tablespoon | ground cumin |
| 2.00 | tablespoon | ground chili powder |
| 1.00 | tablespoon | minced garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | southwest spice; see * note | |
| 4.00 | slice | jalapeno monterey jack cheese |
| ½ | cup | roasted garlic aioli |
| 1.00 | cup | roasted corn and roasted pepper sal; sa |
| 4.00 | beer bread buns | |
| 2.00 | cup | shoestring potatoes |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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