1 teaspoon sichuan peppercorns, toasted and ground
½ teaspoon red chili flakes
2 teaspoons sesame oil
1 teaspoon brown sugar
2 teaspoons dijon mustard
1 lb ground lamb (455 g)
1 teaspoon salt
Assembly
1 tablespoon vegetable oil
1 cucumber, sliced
¼ cup fresh cilantro leaves (10 g)
2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
4 brioche buns, lightly toasted
Nutrition Info
Calories 739
Fat 43g
Carbs 48g
Fiber 4g
Sugar 15g
Protein 40g
How to Make It
1. Step
Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
2. Step
Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
3. Step
Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
4. Step
Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
5. Step
In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
6. Step
Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
7. Step
Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
