Courtesy Jenn de la Vega, Showdown: Comfort Food, Chili and BBQ (Page Street Publishing, 2017)
“Cumin and lamb go so well together. I wanted to convert my favorite Sichuan style stir-fry dish into a sandwich. The spices in this burger pack a punch. If you don’t like spicy food, omit the ancho powder and slather on a spoonful of yogurt to cool it off. However, I really enjoy this burger with an additional kick of bacon chili oil.” —Jenn de la Vega
Looking for something to drink with your burger? Check out our burger and wine pairing ideas.
Total Cooking Time
Up to 4 hours passive
Published: May 24, 2018
Ingredients
Directions
Combine everything but the butter and muffins in a medium mixing bowl. Carefully fold the ingredients together, making sure not to overwork it. Refrigerate for an hour or up to 4. Divide the meat into 4 balls.
Split and toast your English muffins on indirect grill heat. Shape the meatballs into 1-inch thick discs. They will shrink on the grill. As you place the burgers on the grill, make a quick divot in the center with your thumb and place a pat of butter in each one. Make sure it is melted before you flip. Cook for 4 minutes on each side or until their internal temperatures read 160°F.
Alternatively, split and toast your English muffins in the oven. Then reduce the oven to a holding temperature of 200°F. Heat a cast-iron pan on high. Just before you put in a meatball, throw in a pat of butter and then smash the burger on top of it with a spatula, to 1-inch thickness. Cook for 3 minutes on each side, or at least up to an internal temperature of 160°F. Store the burgers in the oven until you are ready to serve with a dollop of yogurt. Serves 4.