Ingredients:
2 lbs of ground Alberta Lamb
2 cloves of minced garlic
1 small jalapeno, finely minced
1 tin of diced green chilis
¼ cup of chopped fresh cilantro
300 g of coarsely grated Monterey Jack cheese (1 ¼ cup)
12 g of salt (2 tsp)
6 g of black pepper (1 tsp)
½ small white onion, finely diced
Smoked Paprika Aioli
200 g mayonnaise (3/4 cup plus 2 Tbsp)
10 g lime juice (2 tsp)
1 Tbsp. smoked paprika
3 g southwest spice (1/2 tsp)
12 g honey (2 tsp)
1 g salt (1/4 tsp)
½ g pepper (1/8 tsp)
5 g ground garlic (1 tsp)
2 g sriracha chili paste (1/2 tsp)
11 g water (2 tsp)
Method:
- Place all ingredients in a bowl. Mix well. Form into patties or meatballs.
- Place patties on preheated grill and turn after 4-5 minutes.
- Cook to an internal temperature of 170 C. Douse flare ups with water if necessary.
Recipe courtesy of Chef Darren Nixon