Chinese Lamb Burger with Spicy Mayo and Fennel-Cumin Seasoning Recipe
Introduction
This Chinese Lamb Burger offers a flavorful twist on the classic burger, featuring aromatic spices and a spicy, tangy sauce. Juicy lamb patties paired with crisp vegetables and melted cheddar make it a satisfying meal perfect for a quick dinner or weekend treat.
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 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
- Step 1: Prepare the spice mix by combining the Chinese chili flakes, cumin powder, ground fennel seeds, and ground Sichuan peppercorns in a small bowl. Mix well to combine.
- Step 2: In a large bowl, add the ground lamb, prepared spice mix, and salt. Use your hand to mix thoroughly until the spices are evenly distributed. Divide the mixture into 3 even portions, shape each into a burger patty, and place them in the refrigerator.
- Step 3: Make the burger sauce by stirring together the kewpie mayonnaise, chili crisp, ketchup, and Chinkiang vinegar in a small bowl until smooth.
- Step 4: Toast the brioche burger buns in a 350°F (176°C) oven until warmed through and lightly crisp.
- Step 5: Heat vegetable oil in a heavy skillet or cast iron pan over medium-high heat until shimmering. Cook the lamb patties in batches, searing the bottom side until browned, about 2 minutes. Flip the patties, press gently, and cook for 1 minute. Add a slice of cheddar cheese on top and cook another minute until the other side is browned and the cheese has melted. Repeat with remaining patties.
- Step 6: To assemble, spread a generous amount of the burger sauce on both cut sides of each bun. Place lettuce, soaked and drained red onion slices, tomato slices, and the cheese-topped lamb patty on the bottom bun. Finish with the top bun and serve immediately.
Tips & Variations
- For a milder flavor, reduce the amount of chili flakes or omit the chili crisp in the sauce.
- Try swapping cheddar for pepper jack or Swiss cheese for a different cheesy twist.
- Use good quality ground lamb for the best texture and flavor.
- Soaking the onion slices reduces sharpness and adds a refreshing crunch.
Storage
Store any leftover cooked lamb patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve juiciness. Store buns separately to avoid sogginess. The sauce can be refrigerated for up to one week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat?
Yes, ground beef or a mix of beef and pork can be used, but the distinctive flavor of lamb is key to this recipe’s character.
What if I don’t have Chinkiang vinegar?
Distilled vinegar is a fine substitute, though the flavor will be less complex. You can also try rice vinegar with a splash of soy sauce for added depth.
Print
Chinese Lamb Burger with Spicy Mayo and Fennel-Cumin Seasoning Recipe
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
This Chinese Lamb Burger recipe combines the bold, aromatic flavors of Chinese spices with juicy ground lamb patties, topped with melty cheddar cheese and a flavorful spicy mayo sauce. Perfectly toasted brioche buns cradle fresh lettuce, tomato, and onion, creating a unique and delicious burger experience that is both exotic and comforting.
Ingredients
Spice Mix
- 1/2 tablespoon Chinese chili flakes
- 1/2 tablespoon cumin powder
- 1 teaspoon ground fennel seeds
- 1/4 teaspoon ground Sichuan peppercorns
Lamb Patties
- 1 lb ground lamb
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Burger Sauce
- 1/4 cup kewpie mayonnaise
- 1 tablespoon chili crisp
- 1 tablespoon ketchup
- 1 teaspoon Chinkiang vinegar (or distilled vinegar)
Burger Assembly
- 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
Instructions
- Prepare the spice mix: In a small bowl, combine the Chinese chili flakes, cumin powder, ground fennel seeds, and ground Sichuan peppercorns. Mix thoroughly to create the aromatic spice blend for the lamb patties.
- Form the lamb patties: In a large bowl, add the ground lamb, the prepared spice mix, and salt. Use your hands to mix everything evenly, ensuring the spices are well distributed. Divide the mixture into three equal portions, shape each into a burger patty, and place them in the refrigerator to chill and firm up.
- Make the burger sauce: In a small bowl, whisk together the kewpie mayonnaise, chili crisp, ketchup, and Chinkiang vinegar until smooth and fully combined. Set aside for assembling later.
- Toast the burger buns: Preheat the oven to 350°F (176°C). Place the brioche buns cut side up on a baking sheet and toast them in the oven until they are warm and slightly crisp, about 5 minutes.
- Cook the lamb patties: Heat the vegetable oil in a heavy skillet or cast iron pan over medium-high heat until shimmering. Add the lamb patties to the pan, pressing down gently to sear the bottoms. Cook the patties for about 2 minutes until browned, then flip and press again. After 1 minute, place a slice of cheddar cheese on each patty and cook for an additional minute, allowing the cheese to melt and the patties to cook through.
- Assemble the burgers: Spread a generous amount of the prepared burger sauce on both the top and bottom halves of each toasted bun. On the bottom bun, layer lettuce, soaked and drained red onion slices, tomato slices, and the cheesy lamb patty. Finish with the top bun and serve immediately. Enjoy your flavorful Chinese Lamb Burger!
Notes
- For best results, allow the patties to rest in the fridge for at least 15 minutes before cooking to help them hold their shape.
- Soaking the sliced red onions in cold water mellows their sharpness and adds a pleasant crunch.
- You can substitute Chinkiang vinegar with distilled white vinegar if unavailable.
- Using a cast iron skillet helps achieve a better sear and caramelization on the lamb patties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese fusion
Keywords: Chinese lamb burger, lamb burger recipe, spicy lamb burger, Asian burger, grilled lamb burger, brioche burger, spicy mayo sauce
