Latin Spiced Lamb Burgers

Latin Spiced Lamb Burgers

Latin Spiced Lamb Burgers bring the vibrant and bold flavors of Latin American cuisine to the world of burgers. This culinary creation infuses the succulent taste of lamb with a tantalizing blend of Latin spices, herbs, and seasonings, resulting in a burger experience that is both aromatic and full of zest.

At the core of these burgers is a juicy lamb patty that is expertly seasoned with a variety of Latin spices and herbs. Common ingredients include cumin, coriander, paprika, garlic, and chili powder, among others. These spices add depth and complexity to the lamb, infusing it with a rich and vibrant flavor profile that is synonymous with Latin American cuisine.

To further enhance the Latin flair, various toppings and condiments can be added to these burgers. Sliced avocado, fresh cilantro, tangy salsa, and pickled jalapeños contribute layers of texture and a burst of complementary flavors. A squeeze of lime juice adds a bright and refreshing element, accentuating the Latin-inspired seasonings and highlighting the natural juiciness of the lamb.

For the bun, a traditional soft hamburger bun or a crusty Latin-style roll can be used, depending on personal preference. The bun should provide a sturdy yet soft base to hold the flavorful lamb patty and the vibrant toppings.

Latin-Spiced Lamb Burgers offer a culinary adventure, showcasing the bold and spirited flavors of Latin American cuisine. With their aromatic spices, fresh toppings, and zestful seasonings, these burgers are sure to ignite your taste buds and transport you to the vibrant streets and bustling markets of Latin America. Prepare to savor the fusion of Latin spices and succulent lamb in each bite, creating a burger experience that is full of Latin-inspired zest and excitement.

Ingredients:

Patties:

• 1 ½ tsp. whole black pepper
• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• ¼ to ½ tsp. cayenne powder
• 2 cloves minced fresh garlic Salt
• 2 pounds ground lamb

Sauce:

• 1/3 cup dried ancho chiles, caps removed and seeded
• 1/3 cup dried pulla, caps removed and seeded
• 1/3 cup dried pasilla, caps removed and seeded
• 1 cup water 1 tbsp. sour cream
• ¼ cup extra-virgin olive oil
• 1 small clove garlic, chopped
• 2 to 3 tbsp. fresh lime juice
• ½ tbsp. salt
• Cream

Burgers:

• burger buns
• Cotija cheese – Red onion, sliced – Tomato, sliced – Lettuce

Cooking Directions:

• Start by adding pepper, coriander and cumin seeds to a dry pan and toast them until they start to crackle.
• Pour them straight into a coffee grinder and blend the seeds to a fine powder.
• Then take a mixing bowl and add all the spices, garlic and salt to the lamb and mix it well. Form the mix into 6 evenly sized patties.
• Moving on to the sauce. After weighing, open up the dried peppers to shake out the seeds.
• Put the peppers in a saucepan with the water and boil over medium heat until ¼ cup of liquid remains.
• Add the peppers, cooking liquid, sour cream, oil, garlic and lime to the blender, and blend it until smooth. Add salt and cream and blend again until the mix gets a saucy consistency.
• Cook the lamb patties on a frying pan for approx. 4-5 min. per side for medium rare.
• Put about 1 tsp. of sauce on each side of the hamburger bun and crumble Cojita cheese on top. Assemble the burger with tomato slices, onion and lettuce and serve.
• Enjoy