Cumin And Chili Lamb Burgers

Recipe Ingredients

1 lb	454g / 16oz	Ground lamb meat
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Ground chili powder
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Southwest Spice - see * Note
4		Jalapeno Monterey Jack cheese
1/2 cup	118ml	Roasted garlic aioli
1 cup	62g / 2.2oz	Roasted corn and roasted pepper salsa
4		Beer bread buns
2 cups	474ml	Shoestring potatoes

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

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 Spice. 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.

This recipe yields 4 burgers.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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