Cooking Instructions
- 1
In a dry pan, toast the cumin seeds, sichuan peppercorns, and red chili flakes.
- 2
Crush into a coarse powder with a mortar & pestle or spice grinder. Set aside.
- 3
Combine about half of your spice mixture with the lamb, and form into 4 patties. Season both sides of each patty with salt.
- 4
Heat a grill or cast iron skillet over high heat until searing hot. Sear the burgers until crisp on both sides, about 1-2 minutes pet aside on a plate to rest, and cover with foil.
- 5
Set aside on a plate to rest, and cover with foil. Add the onion and peppers to the pan along with a little vegetable oil (if you used a cast iron skillet), and fry until caramelized. If you grilled your burgers outdoors, just fry the onions and peppers in a separate pan. Sprinkle with half of the remaining spice mixture.
- 6
Combine the yogurt with the garlic and season with salt to taste. Stir in the rest of the spice mixture.
- 7
To assemble the burgers, spread some of your yogurt mixture on the bottom of the bun, and top with some diced cucumbers. Top with the burger, the onion/pepper mixture, more yogurt, and fresh cilantro. Serve!
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