Lamb Burger
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Xinjiang-inspired lamb burger with bold spices—cumin, chili, and Sichuan pepper—topped with chili crisp mayo and served on a brioche bun. Rich and flavorful with an assertive kick.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 tablespoon Chinese chili flakes
- 1/2 tablespoon cumin powder
- 1 teaspoon ground fennel seeds
- 1/4 teaspoon ground Sichuan peppercorns
- 1 lb ground lamb
- 1/2 teaspoon salt
- 1/4 cup kewpie mayonnaise
- 1 tablespoon chili crisp
- 1 tablespoon ketchup
- 1 teaspoon Chinkiang vinegar ((or distilled vinegar))
- 3 brioche burger buns
- 3 slices cheddar cheese
- 2 tomatoes (, sliced)
- 1 small head lettuce
- 1 red onion (, thinly sliced and soaked in cold water for 10 minutes)
- 1 tablespoon vegetable oil
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1049mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 997mg
- Calcium
- 237mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1049MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.