Silk Road Lamb Burgers

• For the lamb burgers
• 2 pounds ground lamb
• 2 tablespoons whole cumin seeds, toasted in a dry skillet
• 3/4 tablespoon red pepper flakes
• 1/2 tablespoon freshly ground black pepper
• 2 teaspoons salt
• 2 tablespoons fresh cilantro, finely minced
• 8 sesame seed hamburger buns (a nod to nang, the traditional sesame crusted flatbread of Chinese Muslim cuisine)
• For the topping
• 2 tablespoons canola or peanut oil
• 1/2 medium white onion, julienned
• 1 cup scallions, julienned
• 3 jalapeno peppers, sliced into thin rounds (I do not seed them but you may if you prefer less heat)
• 1 garlic cloved, minced
• 1-2 tablespoons coarsely ground black pepper, adjust to taste
• salt, to taste

1. Season ground lamb with salt, freshly ground black pepper, red pepper flakes, minced cilantro and toasted cumin seeds. Combine thoroughly.
2. Shape lamb mixture into 8 patties.
3. Heat oil in pan, then saute onion, scallions, and peppers and add salt and pepper to taste. Cook until onions are translucent and wilted. Set aside.
4. Cook lamb patties to desired doneness on an outdoor grill, preferably charcoal.
5. Serve burgers on grilled sesame seed buns, and top with the onion and pepper mixture.

burgers, ground lamb, cumin seeds, red pepper, freshly ground black pepper, salt, fresh cilantro, hamburger, topping, peanut oil, white onion, scallions, peppers, garlic, ground black pepper, salt

Taken from food52.com/recipes/12303-silk-road-lamb-burgers (may not work)