A Xinjiang-inspired lamb burger that uses cumin, chili flakes and Sichuan peppercorns for a spiced up burger patty, served with chili crisp mayo on a brioche bun. These lamb burgers are perfect for you if you like bold flavors!
Beef burgers are the ultimate comfort food. But once in a while, you might want to spice things up and try something different. These lamb burgers are perfect for you if you like bold flavors.
The flavor profile of these burgers is inspired by Xinjiang cuisine. Xinjiang is an autonomous territory in northwest China home to the Turkic Uyghur people, which has a strong Muslim culture. The seasonings share similarity with Middle Eastern kebabs, with added aroma from Sichuan peppercorns.
I serve the burger with a creamy sauce made with Kewpie mayo, ketchup, chili crisp and a splash of vinegar. It’s a little spicy and packed with a tangy taste, which works so perfectly with the strong lamb flavor.
Grill the lamb patty until perfectly charred and crispy, top it on a soft brioche bun with juicy tomato slices, crisp lettuce and onion, and a generous amount of chili crisp sauce. It’s really hard to stop at just one burger!
The best seasonings for lamb burger
Burger patty
The burger patty uses Chinese chili flakes, cumin, fennel seeds and Sichuan peppercorns to infuse a spice mix that works perfectly with lamb. It hides the gaminess of the meat and brings out its aroma. If you have whole spices (cumin and fennel seeds etc.), you can dry roast them in a small pan prior to grinding, further bringing out the flavor.
Burger sauce
Like I mentioned above, this recipe uses:
- 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
- Vinegar: Chinkiang vinegar adds an earthy tangy flavor that pairs perfectly with the strong lamb meat and cuts its grease. If you don’t have Chinkiang vinegar, use distilled vinegar instead.
How to cook lamb burger
First mix the spices into the ground lamb. You should mix the spices thoroughly to distribute them evenly, but not over mixing it. Over mixing leads to chewy texture.
To shape the patty, here is a great trick. Place a ball of ground lamb onto a round takeout container lid, and use another lid to press down on the ground lamb. It will shape a perfectly round burger patty without getting your hands dirty.
How many burger patties to make
Although it’s common practice to make four burger patties using one pound of ground meat, I found it a bit lacking in the case of lamb burgers. Because ground lamb releases so much fat during cooking, the cooked patty becomes very thin. I found it’s best to make three patties, so each burger tastes more satisfying. Alternatively, consider making four patties and serving them as double smash burgers.
To cook the burger, I like to make a dent in the center when cooking the patty. It prevents the patty from shrinking too much during cooking. Alternatively, consider using a burger press, which I’ve found quite useful these days.
What to put on your burger
I like to use brioche buns for these lamb burgers. For toppings, sliced tomato, purple onion and lettuce work really well. If you like pickles, they’re a great option as well.
For the sides, consider making these cumin sauteed potatoes to go with your burger.
Grab a bottle of cold beer and enjoy!
Lamb Burger
Ingredients
- 1/2 tablespoon Chinese chili flakes
- 1/2 tablespoon cumin powder
- 1 teaspoon ground fennel seeds
- 1/4 teaspoon ground Sichuan peppercorns
- 1 lb (454 g) 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
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!
Notes
- 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!
Inspirational! I’ve been loving Xinjiang cuisine for so many years and I would never think of making a burger like that. I will have to give it a try! Thanks!
These were mind blowingly good! So rich and delicous, such great flavor! I don’t think I’ll be doing beef burgers anymore, these were just terrific.
Thank you so much for the wonderful recipes and for the food education. You and your recipes have helped me make my family happy — and sated!