XI’AN STYLE SMUSHED LAMB MEATBALL BURGER

Ingredients

BRAISED LAMB/PORK MEATBALLS:
• 17.6 oz (500 grams) ground lamb
• 17.6 oz (500 grams) ground pork
• 1/2 medium onion, finely minced
• 2 tbsp cornstarch
• 1 tbsp toasted sesame oil
• 1/2 tsp salt
BRAISING LIQUID:
• 1 tbsp toasted sesame oil + 1 tbsp canola oil
• 1/2 medium onion, finely minced
• 7 cloves garlic, finely minced
• 1" square peeled ginger, finely minced
• 2 1/2 tbsp ground cumin
• 1 1/2 tbsp ground coriander
• 1/2 tbsp ground sichuan peppercorn
• 1/4 tsp ground cinnamon
• 3~4 dried bay leaves
• 3 star anise
• 2 whole cloves
• 2 cups (475 grams) low sodium chicken stock
• 1/2 cup (118 grams) Chinese rice wine (not shaoxing wine)
• 1/4 cup (60 grams) soy sauce
• 2 tsp dark brown sugar
• 1 1/2 tsp Dijon mustard
TOASTED SESAME AND PEANUT SAUCE:
• 1/3 cup (70 grams) toasted white sesame paste (or equivalent amount of white sesames in weight)
• 1 clove garlic, peeled
• 1 1/2 tbsp (24 grams) smooth peanut butter
• 1 tbsp (15 grams) soy sauce
• 2 tsp (14 grams) honey
• 1/4 tsp balsamic vinegar
• 4~5 ice cubes (about 1 tbsp each)
TOPPING:
• 1 cup (54 grams) chopped fresh cilantro
• 1/2 cup finely diced red onion
• 1/4 cup (15 grams) chopped fresh mint
• 2~3 tbsp mayonnaise
• Xi'an-style chili oil to serve

Instructions

1. TO MAKE THE MEATBALLS: Evenly mix ground lamb, ground pork, mined onion, cornstarch, toasted sesame oil and salt in a large bowl. Line a large baking-sheet with parchment, and prepare 1/4 cup of soy sauce on the side (not in the list). Form 8 equal sized, tightly packed meatballs, then dab your hands with soy sauce and thinly rub it over the exteriors of the meatballs (this will help the caramel-coloring as they bake). Space the meatballs on the baking-sheet, then bake under a preheated broiler on high (middle-upper rack in the oven) for 15 min, turning once in between, until evenly browned all over.
2. TO BRAISE THE MEATBALLS: In a heavy bottomed skillet large enough to hold the meatballs in one layer, heat toasted sesame oil and canola oil on medium-high heat. Cook the minced onion, garlic and ginger for 1 min until fragrant, then add cumin, coriander, sichuan peppercorn, cinnamon, bay leaves, star anise and cloves. Cook for another min until fragrant, then add chicken stock, rice wine, soy sauce and dark brown sugar, and bring to a simmer. Add the meatballs and all the drippings, then put the lid on and turn the heat down to low.
3. Cook for 1~1:30 hour, turning the meatballs occasionally, until the liquid has reduced down by 1/2 and the meatballs are tender. Carefully remove the meatballs from the liquid and set aside. Strain the liquid through a fine sieve, pressing down on the solids to extract as much sauce as you can, then discard the solids. Whisk the Dijon mustard into the sauce (*I know this sounds weird, but trust me, just do it. Dijon mustard*), then return the meatballs and simmer for another 5 min. Can be made up to 3 days before hand. To reheat, keep the lid on and warm through over low heat (add a couple tbsp of water if the sauce has reduced too much).
4. TO MAKE THE SESAME AND PEANUT SAUCE: If you can't find toasted white sesame paste (not tahini, which is barely toasted), toast the equivalent amount of white sesame seeds in a skillet over medium-high heat for a few min, stirring constantly, until they turn golden and fragrant. In a food-processor or blender, blend the toasted white sesame paste (or toasted white sesame), smooth peanut butter, soy sauce, honey and balsamic vinegar for 2~3 min until smooth. Then blend in the ice cubes, 1 at a time, until the mixture reaches a mayonnaise-consistency. Can be made the day before.
5. TO MAKE THE TOPPING: Combine chopped cilantro, diced red onion and chopped mint, then stir in 2~3 tbsp of mayonnaise just to bind.
6. TO ASSEMBLE: Toast the Xi'an-style burger buns in the oven (recipe on the bottom, or substitute with sandwich rolls), or a few min on each side in a skillet. Slice it across the middle, leaving just a small hinge to keep it attached, then smear a layer of sesame/peanut sauce on the bottom. With a spoon, smush a meatball right inside the sauce, soaking it during the process, then transfer it onto the bun. Spoon extra sauce over the top, then add the cilantro-topping, and drizzle with Xi'an-style chili oil. Station your napkins close, then dig in.