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All RecipesRed Meat

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

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

Mayo

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

Patties

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