This burger has grilled meat, crunch, a bit of acidity and a touch of heat – all the makings of the perfect food. This burger is grease-on-your-chin, lick-your-fingers, and rub-your-belly good.
It’s so good that I practically wrote a poem about it!
(Yield: 4 burgers)
1 lb ground lamb
1 small yellow onion, finely diced
1 ½ tsp cumin seeds (these really accent the flavor of the lamb – DO NOT omit them)
1 tbsp vegetable oil
1 pickled red onion (recipe via Bon Appetit magazine)
2 tbsp mayo
1 tbsp sour cream
1-2 tsp sriracha sauce (Tobasco or hot sauce will do as well)
Chopped Romaine or Boston lettuce
Procedure: Start by preparing pickled onion as it will take at least an hour to pickle – may be prepared up to two weeks ahead of time. Also prepare mayo sauce: combine mayo, sour cream and sriracha in a bowl and keep in fridge. This way it will be ready to go once burgers come off the grill.
Heat up a small skillet on low heat; add oil and yellow onion with a pinch of salt. Stir and cook until translucent, 2-3 min. Add to lamb, along with cumin, ¾ tsp salt and ½ tsp black pepper. Mix with hands until combined – do not overmix. Heat up a grill pan on medium-high heat and grease with cooking spray or oil. Divide lamb into four equal size patties (I had to divide into five because I was cooking for an unexpected fifth guest). Make patties thinner in the center as burgers tend to puff up while cooking and this will ensure even heat distribution. Place on grill and cook 4 mins per side for medium, 5 mins for well-done – flip only once.
Layer burger, onions and lettuce on a toasted bun, slather the top half with sauce and close burger.
These burgers would also work well with homemade blue cheese dressing.