Xi’an Style Lamb Smash Burger with Peanut Chili Crisp
By UMass Dining
This Xi’an region-inspired lamb smash burger perfectly balances spice with savory flavors, featuring a peanut sauce that tempers the heat.
Ingredients
For the Burger
- 25 lb Ground lamb
- 3 lb 2 oz Red bell pepper – julienned
- 3 lb 2 oz Yellow onion – julienned
- 12 1/2 oz Chili de Arbol – thinly sliced
- 1 cup + 2 teaspoons Peanut oil
- 100 ea. English muffins – toasted
- 3 lb 2 oz Peanut yogurt sauce – sub recipe
- 12 1/2 oz Peanut chili crisp – sub recipe
- To garnish Cilantro – sprig
For the Spice Mix
- 2 cups + 5½ tablespoons Cumin seeds
- 1 cup + 2 teaspoons Sichuan peppercorn
- ½ cup + 1 teaspoon Red chili flakes
- ½ cup + 1 teaspoon Onion powder
- 1 cup + 2 teaspoon Salt
For the Peanut Yogurt Sauce
- 1 lb 9 oz Creamy peanut butter
- 1 lb 9 oz Greek yogurt
- ½ cup + 1 teaspoon Lemon juice
- ½ cup + 1 teaspoon Ginger – grated
- 4 tablespoons + ½ teaspoon Salt
For the Peanut Chili Crisp
- 10 cups Canola oil
- 5 cups Shallot – julienned
- 2½ cups Garlic – thinly sliced
- 1¼ cups Chili de Arbol – thinly sliced
- 10 tbsp. Chili flakes
- 2½ cups Peanuts – roasted
- 1 tablespoons + 2 teaspoons Sichuan peppercorn
- 10 ea. Star anise
- 10 ea. Cinnamon stick
- 3 tablespoons + 1 teaspoon Sugar
- 2 tablespoons + 1½ teaspoon Salt
Directions
- In a sauce pot, heat 2 cups oil over medium/low heat. Add shallot & garlic to fry, stirring occasionally until they’re golden brown & crispy. About 10–15 minutes. Remove the shallot & garlic with slotted spoon and transfer them to paper towel-lined tray.
- Add the peanuts to the hot oil and fry for 3–5 minutes. Remove from heat and transfer to the same tray with the fried shallot and garlic.
- Reduce the heat to low and add the chili de Arbol, chili flakes, Sichuan peppercorn, star anise and cinnamon sticks to the oil. Cook for 10–15 minutes to allow the flavors to infuse.
- Remove and discard the star anise and cinnamon sticks. Stir in the salt and sugar until dissolved, then remove from heat.
- Pour the oil into a bowl and fold in the fried garlic, shallots and peanuts. Allow to cool completely before transferring to an airtight container. Store at room temperature until ready to serve.
