Chinese Xi'an-style Cumin Lamb Burgers Recipe :: The Meatwave

Name: Chinese Xi'an-style Cumin Lamb Burgers Recipe :: The Meatwave
Total time: 265 min
Ingredients: For the Buns; 420 grams all-purpose flour (about 3 1/2 cups); 8 grams active dry yeast (2 teaspoons); 1 teaspoon Kosher salt; 1 cup of warm water, plus more as needed; For the Filling; 4 tablespoons cumin; 1/3 cup canola or vegetable oil; 2 tablespoons soy sauce; 1 tablespoon freshly minced garlic (about 3 medium cloves); 4 teaspoons Shaoxing wine or dry sherry; 1 1/2 teaspoons Sichuan or Korean red pepper flakes; Kosher salt and freshly ground black pepper; 2 lbs boneless lamb shoulder, sliced into very thin strips, trimmed of any excessive fat or gristle; 4 scallions, thinly sliced; 1/2 cup roughly chopped fresh cilantro

meatwave.com

An strong earthy and spicy marinade melds seamlessly with the immensely flavorful lamb, which is stuffed into Chinese burger buns to make an excellent snack or meal.

View Recipe

Share this recipe:

Ingredients

For the Buns
420 grams all-purpose flour (about 3 1/2 cups)
8 grams active dry yeast (2 teaspoons)
1 teaspoon Kosher salt
1 cup of warm water, plus more as needed
For the Filling
4 tablespoons cumin
1/3 cup canola or vegetable oil
2 tablespoons soy sauce
1 tablespoon freshly minced garlic (about 3 medium cloves)
4 teaspoons Shaoxing wine or dry sherry
1 1/2 teaspoons Sichuan or Korean red pepper flakes
Kosher salt and freshly ground black pepper
2 lbs boneless lamb shoulder, sliced into very thin strips, trimmed of any excessive fat or gristle
4 scallions, thinly sliced
1/2 cup roughly chopped fresh cilantro