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 |
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