Cumin and chili lamb burgers

Yield: 1 Servings

Measure Ingredient
1 pounds Ground lamb meat
2 tablespoons Ground cumin
2 tablespoons Ground chili powder
1 tablespoon Minced garlic
\N \N Salt and pepper
\N \N Southwest seasoning
4 slices Jalapeno Monterey Jack cheese
½ \N Roasted garlic aioli
1 cup Roasted corn and roasted pepper salsa
4 \N Beer bread buns
2 cups Shoestring potatoes


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

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