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How To Be a BBQ Beast Master


Five-Spice Lamb Burger

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 2 hours
Serves: 4

Five-Spice Aioli
• ½ Cup mayonnaise
• Juice of 1 lime
• 2 Tsp. five-spice powder
In a small bowl mix ingredients. Store in refrigerator.
Cucumber Relish
• 1 tsp. coriander seeds
• 1 Tbs. vegetable oil
• ½ red onion, finely diced
• 1 red finger chili, seeded and diced
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 English cucumber, seeded and diced
• Kosher salt
• ½ bunch fresh mint, stemmed and chopped
1. Toast the coriander in a sauté pan over medium-high heat until fragrant. Drizzle in the oil, add onion, and cook, stirring, till translucent. Stir in the chili and vinegar, then stir in sugar till it dissolves.
2. Add cucumber and cook 5–7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt; let mixture cool.

3. Just before serving the relish, stir in the mint, and season with salt, to taste. 
• 2 lbs. ground lamb
• 1 shallot, minced
• ½ Tbs. fresh ginger, minced
• 1 clove garlic, minced
• 1 egg yolk
• 1 Tbs. five-spice powder
• Kosher salt and freshly ground black pepper
• 4 buns
• 1 ripe tomato, sliced

1. Put the lamb, shallot, ginger, garlic, yolk, and spice powder in a bowl, and mix well. Season with salt and pepper. Divide and shape the lamb mixture into four 8 oz. burger patties. Place the patties in the refrigerator for one hour to allow the flavors to infuse.
2. Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides and cooked through. Remove patties from the grill and set aside. Put buns on the grill, cut-side down, and toast until golden.
3. Put the lamb patties on the toasted buns, slather with the Five-Spice Aioli, pickled cucumber relish, and sliced tomato.

Southern Georgia Grilled Peaches

Time: 15 minutes
Serves: 4

• 3 Peaches
• 2 Cups baby arugula
• 2 Red finger chilies, finely diced and seeded
• ¼ Cup white wine vinegar
• 2 Tbs. extra-virgin olive oil
• 1 Lemon
• Salt
• Pepper
• 1 Shallot, finely diced
Take peaches, cut in half, and remove the pits. Brush peaches lightly with oil and sea salt. Lay flat sides down on grill at medium heat for approximately 3–5 minutes. Flip over and grill for another minute.
Hot Sauce
Make the “drizzle” using the shallot, chilies, lemon juice, and vinegar.
Dress arugula with salt, pepper, and oil.
Take peaches off grill and lay in a bed of arugula, pit-side up. Drizzle the hot sauce generously inside peach cavities.

Recipes from Roger Mooking, host of Man Fire Food and Everyday Exotic on the Cooking Channel.