Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, xi’an cumin lamb burgers. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Xi’an Cumin Lamb Burgers is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Xi’an Cumin Lamb Burgers is something which I have loved my entire life. They’re fine and they look fantastic.

In a dry pan, toast the cumin seeds, Sichuan peppercorns, and red chili flakes. Crush into a coarse powder with a mortar & pestle or spice grinder. Season both sides of each patty with salt. Anthony Bourdain once described eating this burger from Xi'an Famous foods as quote: "hitting me right in the pleasure zone" and I could not agree more.

To begin with this particular recipe, we have to prepare a few components. You can have xi’an cumin lamb burgers using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Xi’an Cumin Lamb Burgers:

1. Take 1 tablespoon cumin seeds
2. Prepare 1 teaspoon Sichuan peppercorns
3. Prepare 1/2 teaspoon red chili flakes
4. Prepare 1 pound ground lamb
5. Get 1 teaspoon salt
6. Get 1 medium red onion, thinly sliced
7. Make ready 1 jalapeno, de-seeded and thinly sliced
8. Get 1 small red bell pepper, de-seeded and thinly sliced
9. Take 1 tablespoon vegetable oil
10. Take 1 cup plain Greek Yogurt
11. Prepare 2 cloves garlic, minced
12. Prepare Brioche or Potato buns, for serving
13. Prepare 1 cucumber, de-seeded and diced
14. Get 1 bunch fresh cilantro

Preheat a large cast-iron or other heavy-bottomed. In fact, I'd say we put lamb noodles and lamb burgers on the culinary map. While cumin lamb is commonly found in many parts of northern and western China, this dish is rarely served with biang-biang noodles or in a bun in Xi'an. So if someone is serving lamb noodles or burgers without shouting out XFF, you know who they were inspired by.

Instructions to make Xi’an Cumin Lamb Burgers:

1. In a dry pan, toast the cumin seeds, sichuan peppercorns, and red chili flakes.
2. Crush into a coarse powder with a mortar & pestle or spice grinder. Set aside.
3. Combine about half of your spice mixture with the lamb, and form into 4 patties. Season both sides of each patty with salt.
4. Heat a grill or cast iron skillet over high heat until searing hot. Sear the burgers until crisp on both sides, about 1-2 minutes pet aside on a plate to rest, and cover with foil.
5. Set aside on a plate to rest, and cover with foil. Add the onion and peppers to the pan along with a little vegetable oil (if you used a cast iron skillet), and fry until caramelized. If you grilled your burgers outdoors, just fry the onions and peppers in a separate pan. Sprinkle with half of the remaining spice mixture.
6. Combine the yogurt with the garlic and season with salt to taste. Stir in the rest of the spice mixture.
7. To assemble the burgers, spread some of your yogurt mixture on the bottom of the bun, and top with some diced cucumbers. Top with the burger, the onion/pepper mixture, more yogurt, and fresh cilantro. Serve!

While cumin lamb is commonly found in many parts of northern and western China, this dish is rarely served with biang-biang noodles or in a bun in Xi'an. So if someone is serving lamb noodles or burgers without shouting out XFF, you know who they were inspired by. Anthony Bourdain once described eating this spicy cumin lamb burger from Xi'an Famous foods as "it hits me right in the pleasure zone" and I could not agree. Kind of like having a restaurant called "Texas BBQ", or "Chicago Hotdogs". Pad lamb dry with paper towel before cutting.

So that is going to wrap it up with this exceptional food xi’an cumin lamb burgers recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!