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Lamb Burgers with Roasted Chile Sauce and Fresh Mint

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    18 to 23 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 69

Sauce

  • Completed step 2 large red bell peppers
  • Completed step 1 jalapeño chile pepper
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 1 teaspoon ground cumin
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon ground coriander
  • Completed step 1 garlic clove
  • Completed step ¼ teaspoon freshly ground black pepper

Mayo

  • Completed step 2 tablespoons plain whole-milk Greek yogurt
  • Completed step 2 tablespoons mayonnaise
  • Completed step 1 teaspoon hot chili-garlic sauce, such as Sriracha

Patties

  • Completed step 1½ pound ground lamb
  • Completed step 2 tablespoons tightly packed finely chopped fresh cilantro leaves
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon paprika
  • Completed step ½ teaspoon ground coriander
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 2 garlic cloves, minced
  • Completed step ¼ teaspoon ground cayenne pepper
 
  • Completed step 4 kaiser rolls, split
  • Completed step Thinly sliced red onion
  • Completed step ¼ cup fresh mint leaves

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (450° to 550°F).
    Prepare the grill for cooking over medium heat (400°F).
    Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Brush the cooking grates clean. Grill the bell peppers and jalapeño over direct medium heat, with the lid closed, until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems, and seeds. Coarsely chop and place in a food processor. Add the remaining sauce ingredients and process until the sauce is blended but still slightly chunky. Transfer to a bowl.
    Brush the cooking grates clean. Grill the bell peppers and jalapeño over medium heat, with the lid closed, until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems, and seeds. Coarsely chop and place in a food processor. Add the remaining sauce ingredients and process until the sauce is blended but still slightly chunky. Transfer to a bowl.
  • In a small bowl whisk the mayo ingredients.
  • Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

    Related Grill Skills

    Mincing Garlic
  • Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
    Brush the cooking grates clean. Grill the patties over medium heat, with the lid closed, until cooked to well done (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over medium heat.
    Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to well done (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over medium heat.
  • Build each burger on a roll with the mayo mixture, a patty, roasted chile sauce, onion, and mint. Serve immediately.

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