| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 teaspoons whole black pepper
- 1/2 teaspoons coriander seeds
- 1/2 teaspoons cumin seeds
- 1/4 to 1/2 teaspoons cayenne powder
- 2 cloves minced fresh garlic
- Salt
- 2 pounds grass-fed ground lamb (antibiotic-free, hormone-free)
- About 1/3 cup dried ancho chiles, caps removed and seeded
- About 1/3 cup dried pulla, caps removed and seeded
- About 1/3 cup dried pasilla, caps removed and seeded
- 1 cup water
- 1 tablespoon sour cream
- 1/4 cup extra-virgin olive oil
- 1 small clove garlic, chopped
- 2 to 3 tablespoons fresh lime juice
- 1/2 tablespoon salt
- Cream (just enough to thin mixture to a saucy consistency)
- 6 ciabatta buns, about 6 by 4-inches
- 3 ounces Cotija cheese
- Red onion, sliced
- Tomato, sliced
- Lettuce or spring green mix
Instructions
- For the patties: Toast pepper, coriander and cumin together in a dry pan until they crackle and pop (shake pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Mix all spices, garlic and salt well into the lamb. Form into 6 even patties.
- For the sauce: After weighing, rip the dried peppers open to shake out the seeds (a few seeds left in is ok). Throw the peppers in a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to the blender, and blend it until very smooth. Add salt and blend again. Add cream and pulse a few times just to incorporate and get a saucy, squirtable consistency.
- Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium rare). Put about 1 teaspoon of sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread, and crumble Cotija cheese on top. Dress with plenty of juicy tomato slices, onion and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with cross-section facing outward.
Reviews
Learned of Sohocki’s new restaraurant via an amazing food tour I found there in San Antonio called “Fork in the River”. It’s called Gwendolyn. I was looking for this burger but they did not have it, at least when we went. But, the did have a Burger: venison sliders – house cured venison, sauteed mushrooms & onions, blue cheese, house mustard, mayo with homemade potato chips.
I’m not a fan of venison but these were actually delicious and moist. We all really loved the homemade chips which were all sliced by hand!
what is pulla and where can i buy it?
This burger is AWESOME!! I am fortunate enough to live in San Antonio where The Cove is located but being able to make this at home is even better for when the place is packed!! I will always go for this recipe first when i’m making burgers.
I saw the episode where this burger was featured and knew I had to try it. After making this for the first time it was clear this would be a regular feature in our house. Now, I have lamb patties with the spices mixed in frozen in our freezer at all times, for whenever someone is craving a lamb burger. If I never find another receipe on this site I will still consider my visits here a success because of this one recipe. Just wow!
I wanted something new burger wise and when I saw Guy’s show featuring this lamb burger I decided to try it. Boy am I glad! Mr. Sohocki has a wonderful flare and this dish (seems horribly wrong to call it a burger) is terrific. As I toasted the spices my son ran into the kitchen wondering what smelled so good. This is now my go to recipe for burgers and I can hardly wait to try it out on the outdoor grill. Thanks Mr. Sohocki and thanks Guy for taking us all around the country with your wonderful show.