Burgers another way

These burgers combine unusual seasoning with a new take on toppings. Slightly adapted from a NY Times recipe, they work best with ground lamb but are also excellent with beef.

1 lb ground lamb or beef
1 c thinly sliced red onion
1 large Japapeño pepper seeded and thinly sliced
1 TB canola or other neutral oil
1 TB ground cumin
1 tsp ground roasted Szechuan peppercorns
Fresh cilantro sprigs (lots!)

You need a large heavy metal skillet that can hold 4 burgers, or else 2 smaller skillets.

Mix well the meat, cumin, Szechuan peppercorns, and salt. Form into 4 equal size balls.

Heat the skillet over medium high heat and add the oil. Add the onion and pepper and saute until partly tender and just starting to brown. Divide the vegetables into 4 equal piles spaced evenly around the pan. Put a ball of meat on each vegetable pile and flatten with a spatula to the desired thickness. Cook for a few minutes then flip and complete cooking. Serve immediately on toasted buns with a big helping of cilantro on each.

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