Cumin & chili lamb burgers

Yield: 4 servings

Measure Ingredient
1.00 pounds ground lamb meat
2.00 tablespoon ground cumin
2.00 tablespoon ground chili powder
1.00 tablespoon minced garlic
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N 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 \N beer bread buns
2.00 cup shoestring potatoes

* 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@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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