Lucky Peach Lamb Burgers

1. 1

   Create a flat-top cooking surface on a gas grill by using a couple of large cast-iron skillets, or a thick metal sheet like a Baking Steel, or soapstone cooking tiles.

2. 2

   Light the grill, and set the burners to medium.

3. 3

   Lower top of grill, and allow it heat.

4. 4

   Gently combine the lamb, cumin, Sichuan peppercorns, chile flakes and salt in a large bowl, then form into four equal-size balls.

5. 5

   Raise the lid of your grill, add the oil to the cooking surface and use a spatula to coat it, then place the onions and jalapenos on the surface, and fry them until lightly browned but still crunchy, approximately 3 to 5 minutes.

6. 6

   Separate the vegetables into four piles with a good amount of space between them.

7. 7

   (If using two pans, each pan should contain two piles.)

8. 8

   Top each pile with one of the balls of meat.

9. 9

   Use the spatula to smash the balls into flat patties, approximately 1/2 inch thick.

10. 10

    Cook until the bottom of each patty is well browned and the meat is opaque about halfway to the top, approximately 3 to 4 minutes.

11. 11

    Flip each patty, and cook through, approximately 3 minutes for medium.

12. 12

    Place patties on buns, and top each one with cilantro leaves.

* Per serving · 4 servings · Values may vary.