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, andGuava and Goat Cheese Phyllo Pie.
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What you’ll need
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Spice Mill
$60 $50 At Kitchen Aid
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Lodge Cast-Iron Skillet
$30 $21 At Amazon
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Mortar and Pestle
$24 At Amazon
Ingredients
6 servings
Special Equipment:
Step 1
Whisk¼ cup distilled white vinegar,2 tsp. sugar, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a small bowl until sugar and salt are dissolved. Add2 medium shallots or 1 small red onion, thinly sliced, and let sit, tossing once or twice, until ready to serve.
Step 2
Mix together½ cup mayonnaise, 3 Tbsp. Sriracha,and1 tsp. smoked paprikain a small bowl; season with salt. Set aside.
Step 3
Toast2 tsp. cumin seedsand2 tsp. fennel seedsin 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
Add1 lb. ground lamb, 2 garlic cloves, finely grated, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining1 tsp. smoked paprikato bowl with spices; season withfreshly 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. Add1 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 in1 tsp. vegetable oiland return to medium heat. Working in 2 batches and adding more oil if pan looks dry, toast6 brioche buns, split, cut side down, until golden brown, about 1 minute. Transfer to a work surface.
Step 7
Heat remaining2 Tbsp. vegetable oilin a large nonstick skillet over medium. Crack3 large eggsinto 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 fewarugula leaves.
