This spiced, ultrathin lamb burger is rich and flavorful without being heavy. Peppery arugula adds freshness; the tangy quick-pickled shallots bring the acid and the crunch; and the sunny fried egg makes it breakfast (or brunch). If you don’t care for lamb, feel free to use pork or beef instead. Pair it with the rest of DeVonn’s dream Pride brunch menu: Coconut and Turmeric Fried Rice, Melon and Avocado Crudo, and Guava and Goat Cheese Phyllo Pie.
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What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Cast Iron Skillet
$30 At Amazon
Mortar and Pestle
$24 At Amazon
Recipe information
Yield
6 servings
Ingredients
¼
2
2
2
½
3
2
2
2
1
2
3
6
6
Special Equipment:
Preparation
Step 1
Whisk ¼ cup distilled white vinegar, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until sugar and salt are dissolved. Add 2 medium shallots or 1 small red onion, thinly sliced, and let sit, tossing once or twice, until ready to serve.
Step 2
Mix together ½ cup mayonnaise, 3 Tbsp. Sriracha, and 1 tsp. smoked paprika in a small bowl; season with salt. Set aside.
Step 3
Toast 2 tsp. cumin seeds and 2 tsp. fennel seeds in a dry large cast-iron skillet over medium-high heat, stirring often, until fragrant, about 30 seconds. Transfer to spice mill or mortar and pestle and let cool slightly, then coarsely grind. Transfer to a large bowl; reserve skillet.
Step 4
Add 1 lb. ground lamb, 2 garlic cloves, finely grated, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 tsp. smoked paprika to bowl with spices; season with freshly ground black pepper. Using clean hands, mix until evenly incorporated. Divide mixture into 6 portions and form into loosely packed balls.
Step 5
Heat reserved skillet over medium-high until you can see wisps of smoke. Add 1 Tbsp. vegetable oil, then 3 balls of meat, spacing evenly apart. Firmly smash down meat as thin as possible with a heavy metal spatula (you can also use a slightly smaller heavy skillet to weigh down patties as they cook); season with salt and pepper. Cook patties, undisturbed, until deeply browned underneath, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining balls of meat, adding more oil if skillet looks dry.
Step 6
Pour off fat from skillet; discard. Wipe out skillet, then pour in 1 tsp. vegetable oil and return to medium heat. Working in 2 batches and adding more oil if pan looks dry, toast 6 brioche buns, split, cut side down, until golden brown, about 1 minute. Transfer to a work surface.
Step 7
Heat remaining 2 Tbsp. vegetable oil in a large nonstick skillet over medium. Crack 3 large eggs into skillet and cook until whites are just set, about 4 minutes; transfer to a plate and season with salt and pepper. Repeat with remaining 3 large eggs.
Step 8
Spread cut sides of buns with reserved Sriracha mayo. Build burgers with patties, eggs, some drained pickled shallots, and a few arugula leaves.