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
Scale
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
