I often buy cookbooks, peruse them for interesting recipes and ideas, then let the inspiration percolate in the back of my brain for a spell. These lamb burgers are one of them. The original recipe came from a smart, somewhat tongue-in-cheek book titled Lucky Peach Presents 101 Easy Asian Recipes, written by Peter Meehan and the editors of Lucky Peach magazine.
The burgers are dead simple, though you need to have Sichuan peppercorns for a slight numbing effect in the meat. The flavors are borrowed from cumin lamb, a classic Chinese stir-fry. The authors have a cumin lamb recipe and follow it with “lamburgers”.
If I were making hamburger-type sandwiches, I would have followed the recipe to sear sliced red onion and jalapeno or serrano chile in a skillet, separate them into mounds, then put a ball of seasoned lamb on top of each and smash it into a patty. I’d cook further, flip and finish cooking on the other side. The resulting lamburger would have a slightly crusty onion and chile embedded on side.