Masala Lamb Smash Burgers

• •1.5 lb ground lamb (80/20 lean-to-fat ratio recommended)
• •1.5 teaspoon garam masala
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon Kashmiri chili powder
• •0.3 teaspoon ground turmeric
• •1.5 teaspoon kosher salt
• •0.5 teaspoon freshly cracked black pepper
• •1 tablespoon ginger, finely grated
• •3 garlic cloves, finely grated
• •0.3 cup fresh cilantro, finely chopped
• •2 tablespoon fresh mint leaves, finely chopped
• •1 serrano pepper or Indian green chili, seeded and minced
• •0.5 cup mayonnaise
• •2 tablespoon green chutney (cilantro-mint)
• •1 teaspoon fresh lemon juice
• •0.5 teaspoon chaat masala
• •8 pepper Jack cheese or Amul cheese slices
• •4 brioche burger buns, split
• •2 tablespoon ghee or unsalted butter, softened
• •1 small red onion, thinly sliced into rings
• •4 crisp butter lettuce leaves

Instructions

1. 1

   In a small bowl, prepare the masala mint aioli by whisking together the mayonnaise, green chutney, lemon juice, and chaat masala until smooth. Cover and refrigerate until ready to assemble.

2. 2

   In a large mixing bowl, gently combine the ground lamb, garam masala, ground cumin, ground coriander, Kashmiri chili powder, turmeric, kosher salt, black pepper, grated ginger, grated garlic, chopped cilantro, chopped mint, and minced serrano pepper. Mix with your hands just until evenly distributed—do not overwork the meat.

3. 3

   Divide the seasoned lamb mixture into 8 equal portions (about 3 ounces each) and gently roll them into loose balls. Place on a tray, cover loosely, and chill in the refrigerator for 10 to 15 minutes so the fat stays cold.

4. 4

   Spread the softened ghee over the cut sides of the brioche buns. Heat a large cast-iron skillet or griddle over medium heat and toast the buns cut-side down until golden brown, about 1 to 2 minutes. Set the buns aside.

5. 5

   Increase the heat under the skillet or griddle to high until lightly smoking. Place 2 to 4 lamb balls on the hot surface, leaving ample space between them.

6. 6

   Place a small square of parchment paper over each lamb ball. Using a heavy burger press or a sturdy metal spatula backed by another tool, smash each ball down firmly and evenly into a very thin patty, pressing until the edges spread out thinly and irregularly.

7. 7

   Peel off the parchment paper and let the patties sear undisturbed for 2 minutes, until the bottom crust is deeply browned and lacy at the edges.

8. 8

   Slide a thin, stiff metal spatula firmly under the patties to scrape up all the browned crust. Flip the patties and immediately top each with a slice of pepper Jack cheese. Cook for another 60 to 90 seconds until the cheese is melted and the patty is cooked through.

9. 9

   Transfer the patties onto a warm plate and repeat the process with the remaining lamb portions.

10. 10

    Spread a generous tablespoon of masala mint aioli onto the bottom and top halves of each toasted brioche bun. Layer the bottom buns with butter lettuce, stack two cheesy smashed lamb patties onto each, top with sliced red onion rings, close with the top bun, and serve immediately.

Chef's Tips

• 💡Use ground lamb with at least 15-20% fat content; the rendered fat is essential to frying the lacy edges into crispy perfection on the griddle.
• 💡Keep the meat balls cold right until they hit the hot griddle. Cold fat prevents premature rendering and maximizes that signature smash-burger crust.
• 💡Smash firmly within the first 30 seconds of hitting the pan before the meat contracts, and do not press again after the initial smash to keep the juices inside.
• 💡If cheese is slow to melt, squirt a teaspoon of water next to the patties on the hot pan and cover briefly with a metal bowl to steam-melt the cheese.