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Here's a recipe for Top Chef Junior Szechuan Lamb Burger:

Ingredients:

Creamy Herb Sauce

• 1/2 cup fresh cilantro, chopped
• 3 scallions, finely sliced
• 2 tablespoons fresh mint, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup greek yogurt
• salt, to taste

Onion Saute

• 2 teaspoons oil
• 1 medium red onion, thinly sliced

Burgers

• 1 tablespoon ground cumin
• 1 teaspoon sichuan peppercorns, toasted and ground
• 1/2 teaspoon red chili flakes
• 2 teaspoons sesame oil
• 1 teaspoon brown sugar
• 2 teaspoons dijon mustard
• 1 lb ground lamb
• 1 teaspoon salt

Assembly

• 1 tablespoon vegetable oil
• 1 cucumber, sliced
• 1/4 cup fresh cilantro leaves
• 2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
• 4 brioche  buns, lightly toasted

Instructions:

1. Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
2. Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
3. Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
4. Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
5. In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
6. Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
7. Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.

Enjoy your Top Chef Junior Szechuan Lamb Burger!