Cumin and Chili Lamb Burgers
- 1 pound ground lamb meat
- 2 tablespoons ground cumin
- 2 tablespoons ground chili powder
- 1 tablespoon minced garlic
- Salt and pepper
- Southwest seasoning
- 4 slices Jalapeno Monterey Jack cheese
- 1/2 cup roasted garlic aioli
- 1 cup roasted corn and roasted pepper salsa
- 4 beer bread buns
- 2 cups shoestring potatoes
Preheat the fryer. Preheat the grill. In a mixing bowl, combine the ground lamb with the cumin, chili powder, and garlic. Mix until thoroughly incorporated. Season with Southwest seasoning. Form into 4-ounce patties. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will melt. Fry the shoestring potatoes for 3 minutes or until golden. 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.
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