Cumin And Chili Lamb Burgers Recipe
Servings: 4
Ingredients
- 1 lb Grnd lamb meat
- 2 Tbsp. Grnd cumin
- 2 Tbsp. Grnd chili pwdr
- 1 Tbsp. Chopped garlic Salt to taste Freshly-grnd black pepper to taste Southwest Spice see * Note
- 4 slc Jalapeno Monterey Jack cheese
- 1/2 c. Roasted garlic aioli
- 1 c. Roasted corn and roasted pepper salsa
- 4 x Beer bread buns
- 2 c. Shoestring potatoes
Directions
- Preheat the fryer. Preheat the grill.
- In a mixing bowl, combine the grnd lamb with the cumin, chili pwdr, and garlic. Mix till thoroughly incorporated. Season with Southwest Spice. Form into 4-oz patties. Place on the grill and cook for 3 to 4 min on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will heat.
- Fry the shoestring potatoes for 3 min or possibly till golden brown. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper.
- Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings.
- This recipe yields 4 burgers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 601 | |
| Calories from Fat 324 | 54% |
| Total Fat 36.1g | 45% |
| Saturated Fat 13.25g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 586mg | 24% |
| Potassium 1063mg | 30% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.11g | 1% |
| Protein 24.18g | 39% |
