Chinese Lamb Burger

Xinjiang is an autonomous territory in northwest China, home to the Turkic Uyghur people and a long-standing Muslim culinary tradition where lamb, cumin, and chili shape most of the region’s food. The seasoning here shares a lot of DNA with Middle Eastern kebabs, but the Sichuan peppercorn is what marks the spice mix as Chinese and gives the patty a low floral hum under the cumin. The Xinjiang lamb skewers my family used to eat on Beijing summer nights use the same spice profile, and this burger is my closest cumin lamb adaptation in a Western format.

I grew up eating cumin lamb skewers off charcoal grills on the sidewalks of Beijing, and the smell of cumin meeting hot fat is a close kitchen memory that never really leaves. When I moved to the US, the flavor was harder to find, so I started working it into dishes my Western kitchen already knew how to make, and this burger came out of that habit. The patty tastes like the skewers I remember, and the brioche bun and chili crisp mayo make it a dish that goes great on the dinner table alongside anything my husband might grill on a Saturday.

The best part is that the whole recipe is ready in under an hour on a weekday. I mix the spice blend, work it into the ground lamb, shape 3 thick patties, mix the sauce, sear the patties on a cast iron pan, and stack everything on toasted buns while the second batch cooks. My recipe below walks you through the spice ratio, the patty thickness, and the sear timing that keep the lamb juicy and the crust crisp. Seriously, I can’t wait for you to try it.

Ingredients

Making this Chinese lamb burger recipe is one of my favorite ways to bring Xinjiang flavor into a weeknight dinner. Here is the list of ingredients I use to make it:

Spice mix

Chinese chili flakes: I use Chinese chili flakes for a rounder, less sharp heat than Korean gochugaru.

Cumin powder: Cumin is the anchor of the whole spice profile. I use ground cumin from a fresh jar because older cumin loses the smoky edge that I like.

Ground fennel seeds: Fennel rounds out the cumin with a light sweet backbone. I grind whole fennel seeds when I have them because the fragrance of freshly ground fennel is worth the extra step.

Ground Sichuan peppercorns: Sichuan peppercorn is the ingredient that pushes the spice mix into Chinese territory. I use just a small amount so the tingling numbness sits under the cumin, not on top of it. A quick guide to the spice is in my Sichuan peppercorn primer.

Burger patty

Ground lamb: I use ground lamb with some fat left in the grind because a very low-fat grind dries out fast on a hot pan.

Salt: I add salt directly to the meat when I mix in the spices so the seasoning goes all the way through the patty, not just the surface.

Burger sauce

Kewpie mayo: Kewpie mayo has a richer texture and is less sweet than regular mayo, which is preferred in this recipe. But you can use regular mayo as well. 

Chili crisp: I highly recommend using Lao Gan Ma Chili Crisp, but feel free to use your favorite.

Ketchup: I add a spoonful of ketchup to tie the mayo and chili crisp together with a familiar tomato-forward sweetness that makes the sauce read like a burger sauce, not a Chinese dipping sauce.

Chinkiang vinegar: Chinkiang vinegar adds a black-vinegar earthiness that cuts through the fat of the lamb and the mayo. My Chinkiang vinegar guide covers what it is and how to use it. I use distilled white vinegar as a stand-in when I am out.

Assembly

Brioche burger buns: I like brioche buns for these burgers.

Cheddar cheese: I lay a slice of cheddar over the patty in the last minute of cooking so it melts into the crust.

Tomatoes: Sliced ripe tomato adds juice and freshness against the fat of the patty. I salt the slices lightly before assembly so they season the bun.

Lettuce: I use a crisp lettuce leaf, iceberg or butter, for a fresh crunch and to keep the bottom bun from turning soggy.

Red onion: I slice the red onion thinly and soak the slices in cold water for a few minutes before assembly.

Vegetable oil: A neutral oil is what I use for searing the patties.

How to Make

1. Mix the spice blend: Combine the Chinese chili flakes, cumin, ground fennel, and ground Sichuan peppercorns in a small bowl and stir well.

2. Season the lamb: Add the ground lamb and salt to a large bowl, sprinkle the spice mix over the top, and mix by hand until the spice is worked all the way through. Do not overwork the meat or the patties turn tough.

3. Shape the patties: Divide the lamb into 3 equal balls and press each into a patty a little wider than the buns since the meat shrinks. Press a shallow dent into the center of each patty so it stays flat during cooking. Rest the shaped patties in the fridge while I mix the sauce and toast the buns.

4. Mix the sauce: Stir the Kewpie mayonnaise, chili crisp, ketchup, and Chinkiang vinegar together in a small bowl until smooth.

5. Toast the buns: Warm the buns in a 350F oven for a couple of minutes until the cut sides are just crisped.

6. Sear the patties: Heat a cast iron pan over medium-high heat with a spoonful of vegetable oil until it shimmers. Lay in the patties, press them down against the pan, and cook until the bottom is deeply browned, about 2 minutes. Flip the patties, press once, cook 1 minute, then lay a slice of cheddar on top and cook 1 more minute until the cheese melts and the second side has browned. Cook in batches if the pan is crowded.

7. Assemble: Spread the sauce on both cut sides of each bun. Layer lettuce, red onion, tomato, and the cheeseburger patty on the bottom bun, then cap with the top bun and serve right away.

Serving Suggestions

I serve these burgers on the plate the moment the last patty comes off the pan because the patty is at its juiciest in the first few minutes, and the chili crisp mayo is glossiest right after it is spread on the bun. My husband gets his with an extra spoonful of chili crisp on the side for dipping, and I keep mine as-is with a cold beer, which is exactly how I would eat lamb skewers on a Beijing summer night.

For a fuller table, I prepare a plate of spicy cucumber salad as the crunchy, cooling counterpart to the spiced patty, and if I want a starch side that stays in the same Chinese-pantry lane, I make a batch of chili crisp noodles tossed cold with the same Lao Gan Ma jar I used in the mayo. The other day, I served a Xinjiang-flavor spread for friends and added my cumin lamb noodles to the table, and everyone loved it!

Frequently Asked Questions

Chinese Lamb Burger

By Maggie Zhu

4.75 from 4 votes

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 3

0.5x1x2x3x

Save RecipeSaved Recipe Print

My Chinese lamb burger is a Xinjiang-inspired burger made with ground lamb seasoned with cumin, Chinese chili flakes, and Sichuan peppercorns, then seared in a cast iron pan and topped with chili crisp mayo on a toasted brioche bun. I love that I can have it ready in just 40 minutes, making it a great weeknight meal to serve my family when we want something different from a classic beef burger.

Ingredients 

US CustomaryMetric

• 1/2 tablespoon Chinese chili flakes
• 1/2 tablespoon cumin powder
• 1 teaspoon ground fennel seeds
• 1/4 teaspoon ground Sichuan peppercorns
• 1 lb ground lamb
• 1/2 teaspoon salt
• 1/4 cup kewpie mayonnaise
• 1 tablespoon chili crisp
• 1 tablespoon ketchup
• 1 teaspoon Chinkiang vinegar (or distilled vinegar)
• 3 brioche burger buns
• 3 slices cheddar cheese
• 2 tomatoes , sliced
• 1 small head lettuce
• 1 red onion , thinly sliced and soaked in cold water for 10 minutes
• 1 tablespoon vegetable oil

Cook ModePrevent your screen from going dark

Instructions

• Prepare the spice mix: Add the Chinese chili flakes, cumin powder, fennel seeds, and Sichuan peppercorns into a small bowl. Mix well.
• Prepare the lamb patty: In a large bowl, add the ground lamb, the spice mix and salt. Use your hand to mix thoroughly to evenly distribute the spice. Divide the spiced lamb meat into 3 even balls (*Footnote 1). Shape each ball into a burger patty, and place meat in the fridge.
• Mix the burger sauce: Combine the kewpie mayo, chili crispy, ketchup and vinegar in a small bowl. Stir to mix well.
• Cook the burger buns: Toast the burger buns in a 350°F (176°C) oven until warmed through.
• Cook the burger patties: Heat oil in a heavy pan (or a grill), preferably a cast iron pan, over medium-high heat until shimmering. Cook lamb patties in batches. Carefully lay the patties in the pan, press down on them to sear the bottom until browned, 2 minutes or so. Flip the burgers, press and cook for 1 minute. Add the cheese slice and cook for another minute, until the bottom has browned and the cheese melted. Cook the rest of the patties the same way.
• To assemble: Spread a generous amount of burger sauce on both cut sides of the burger buns. On the bottom bun, add lettuce, onion, tomato, and burger patty with cheese, finishing with the top bun. Enjoy!

Ingredient Substitution Guide

Notes

1. I found it’s a bit lacking to use 1 lb lamb to make 4 burgers. Because ground lamb is quite fatty and it releases a lot of grease during cooking, the burger patty will end up quite thin once cooked. Alternatively, you can make 4 smash burger patties, and stack them into double cheese burgers. It’s very satisfying either way!

Nutrition

Serving: 1serving, Calories: 643kcal, Carbohydrates: 60.4g, Protein: 26.9g, Fat: 32.2g, Saturated Fat: 10.4g, Cholesterol: 64mg, Sodium: 881mg, Potassium: 449mg, Fiber: 3.2g, Sugar: 10.9g, Calcium: 367mg, Iron: 6mg

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.