Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground lamb meat

  2. 2 tablespoons 30ml Ground cumin

  3. 2 tablespoons 30ml Ground chili powder

  4. 1 tablespoon 15ml Minced garlic

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. Southwest Spice - seeNote

  8. 4 Jalapeno Monterey Jack cheese

  9. 1/2 cup 118ml Roasted garlic aioli

  10. 1 cup 62g / 2 1/5oz Roasted corn and roasted pepper salsa

  11. 4 Beer bread buns

  12. 2 cups 474ml Shoestring potatoes

Instructions Jump to Ingredients ↑

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

  2. Preheat the fryer. Preheat the grill.

  3. 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.

  4. 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.

  5. Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings.

  6. This recipe yields 4 burgers.


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