The Spicy Cumin Lamb Burger, an Anthony Bourdain Favorite. 

I like how his 'taste test' is always him devouring the whole dish and no longer paying attention to the camera

Anthony Bourdain was a jewel! May his soul rest. The burger is epic btw!

Ethan will do anything except eat food without pickled onions🤣

Pickled onions comeback! honestly, you were right having a jar of it in the fridge all the time is such a treat you can use it whenever you want!

I always appreciate your mix of technical food science, and just fun, attainable cooking!

One by one, your recipes are taking over my bookmarked "Recipe" folder!! Thank you, Ethan!! :) Hope you are having a wonderful day.

I absolutely love it when you demonstrate how we can use the leftovers from one recipe in a different recipe. Looking forward to the next video and thanks for doing these.

Just keep 'em coming, your videos are so simple yet SO GOOD

Your quality with this video and the Biang Biang video has been impeccable. I simply cannot find a single flaw and that’s a pretty damn good mark of quality. Give yourself a pat on the back, man.

I love how thoughtful this video is. You literally give us a timecode to skip to the lamb if needed plus exact temperatures, timings, and measurements. So much better than most big websites and outlets. Not to mention the dish looks incredible and now I need to make it.

This looks so delicious I can’t wait to try it. Thank you for bringing amazing recipes every week

Anthony Bourdain's book "kitchen confidential" is still one of my favorite books of all time. Chefs are badass people.

Man this dish is out of this world ! I am absolutely humbled and lucky to have found your channel. Good research and execution

Really love how you're providing the calories for each recipe. Amazing work ethan!

Your Chanel is next level Ethan! Your immense hard work is showing! Wish you many more millions of subscribers 🙌🏻

I just bought and read this book and have this recipe on my list. Thanks for walking us through it!

Yo, what a great video. Amazingly simple, and fun dish to try. I can't wait, keep it up! Wonderful content.

Man that bread was what my granny made back in the day! It's soooooo great with prosciutto crudo, or just an hamburger. Love your videos , you're content is the best!

Thank you for this...I love Xian dishes especially the lamb. This is just perfect.

I've made this twice now, both times with leftover 80/20 ground beef (and buns) from the smashburger and breakfast smashburger recipes. It is amazing. The only change I make is that I put the ground cumin in while browning the meat, and then I finish it with toasted cumin seeds.

Putting macros on your dish is life saving. Thanks for that and keep up the amazing content 🔥

Made this burger for the dinner with Baba Ghanoush as a spread for the burger and replaced spice blend with Ras El Hanout. I used Deli Broche toasts for this one. It was probably the best burger I’ve ever had in my life. Cannot resist from taking another round tomorrow. Thanks for sharing this amazing recipe! 🙏🏻

I love all of these ethnic dishes. Best youtuber in the game. And RIP Anthony

This looks so good I discovered your channel a couple weeks ago and I'm so glad I did ahah

i live in nyc and LOOOOVE xian famous foods soo glad you made this omg I'm definitely gonna try this!!

Before watching Ethan’s video: Okay, I’m full, I’m feeling good. After watching Ethan’s video: Nervously yet passionately swallowing my own saliva

You know, just by looking at your taste tests, I can tell you love food and cooking.

This is absurdly good. Thanks for sharing, I can't count how many times I've made this lamb.

Was just about to make lunch when I saw this uploaded. What a fortunate turn of events. ~1.5h start to finish, including the rolls from scratch (which were delicious!). Didn't have lamb so used 80/20 ground beef which was on hand. Truly magnificent sandwich. Thank you!

You said “biang biang.” You rock, I can’t wait for that video. It’s my favorite noodle, and I think it’s the one on the cover of Anthony’s book? It sure looked like it. Excited!!

i love that you put the calories and protein in your videos. Also PLZZZ bring back low cal vs restaurant style its my favorite thing to watch

Ethan, I just made the biang biang noods with your lamb recipe, wow.....it was amazing!!! I ended up using Seongang Longest's best chili oil recipe and everything just sang together!!! Thank you.

nothing is more satisfying than to see a man cook a dish he loves and heartfully eat it.

Can’t wait to try this! Great video as always!

I was just in Xi'an last weekend for spring break. Rou jia mo is the best! You gotta pair it with Sunkist or Fanta though, otherwise it's not authentic. They eat it with a local orange soda called Ice Peak! I'd love to see you do a longer version of this. I'm pretty sure they slow-cook it via braising, with most (but not all) of the ingredients you mentioned.

The big Chlebowski does it again! This looks bangin!

I've recreate a few of your recipes, and none of them have been duds. So, can't wait to try this one.

You, sir, are psychic. I grabbed a marked down lamb shoulder on a whim last night and wasn't sure what to do with it. Saw your video this morning and actually made this for dinner tonight! We love Uighur cuisine too so we were stoked. It turned out amazing. Thank you so much!

Thank you youtube algorithm! Gotta make these sooon, great video :)

Great video, as always!

Food from Xi'an is what inspired me to start cooking! While I didn't have this while I was studying there, it seems to be a mixture of the Rou Jia Mo bun and the Uighur spiced lamb skewers which were my two favorite street foods that I ate almost on the daily. If you loved this you should make Rou Jia Mo, the braising liquid from the pork belly is INCRREDIBLE.

Ethan, can you please walk us through your diet throughout the week? How do you keep in shape? Thanks bro! Love & respect

These buns could probably also be used in South American cuisine since they seem to resemble Arepas quite a bit. My roommates mother ist from Venezuela and he‘s making them all the time, preferable filled with refried beans (obviously) and some kind of protein comparable to taco fillings. They also make a good breakfast sandwich in an elevated-McMuffin-style.

On my solo foodie trip to New York from the UK, I made a point to go to Xi'an Famous Foods, and I can tell you, it hits different. My word it was good.

can't wait for the biang biang noodles video! i would loove to see more videos on xi'an/shaanxi province cuisine 🥵 lamb is such an amazing protein

you make top notch videos bro 💪🏼

You are spot on with adding coriander in mainland China the street stalls add a splash of garlic chilli oil as well and it normally comes in lamb or pork👍

Just made this but with chicken thighs. One of the best dishes I’ve ever had. Thanks for the inspiration! 🌟

I admire your passion in eating!

Bless you for also mentioning the metric counts.

The measuring tape made me smile. Looks like a good recipe.

It's always a good day when ethan uploads

OMG i had them as kids back in China and this video makes me miss it so much... let me go and make some RIGHT NOW!

Dude i cant wait for the biang biang vid. One of my alltime fav foods to make and eat

Game changer: use this meat in the kathi rolls. 🔥 Thanks for the recipe Ethan. Knocked my socks off.

Just gonna get out my kitchen measuring tape. 😆 Love your stuff. Always reminds me to make more pickled onions. I demolished my last batch

I love that you're one of the few Americans that seems to appreciate lamb!

Thanks for this video. I do remember and miss Anthony. I do miss him sincerely. To me, his passing was very tragic. I really loved watching him on TV. He was one food commentator that never got boring. I felt like I knew him, if only thru TV's magic. He was never boring and always added good critique and a history aspect to the things that he showed us in his Adventures. I was really at a loss when I found out. Reminds me of the pain I felt with Robin Williams disappearing on us. Yeah, I was a fan. Not exactly fanboy, but I sure loved watching him on his various travels. Glad that I am not alone in remembering him and wishing that he was still with us.

I love that you added the macros.

Nicely done. Xian Famous rocks. You inspired me to give it a shot in my kitchen. Need a hit of black vinegar and chili oil!

xian famous foods was my go to comfort meal when I lived in NYC. it always hit the spot.

Seeing recipes using weight and in metric sparks so much joy

im drooling... will make it this weekend

Lamb is a huge part of my wife's family's Egyptian cooking! Cool recipe!

I'm missing Anthony Bourdain, his show was quite inspiring!

Jason's restaurant (the one in Flushing) may be the main reason I return to NYC from France everytime I can. These noodles and buns are insanely good.

Just love your channel

I just finished making these burgers and they are incredibly tasty!!

This looks awesome! We've got some ground turkey that I was trying to think of what to do with and I'll definitely give this recipe a go. I'll sneak in some pork fat for flavor and the wife will never know ;)

This needs more views.

I don’t think you get near enough visibility. Love the vids and you’ve got me eating pickled red onions that I make on the regular!

Those look delicious, will have to give it a go

Man. I was in Xi'an 4 years ago, travelling through on my way to Sichuan. Stayed in a place which was right next to a little stall which served these. I must have eaten 10 of them in 3 days. They. Are. DIVINE. Seriously. If you are reading the comment section wondering whether to make this. MAKE THIS.

Always interested to see what kind of dish you come up with to complement pickled red onions.

Ok that’s got to be the easiest bread recipe I’ve seen in my whole life....it’s even simpler than Naan. That’s going to now be a staple recipe in my kitchen, thanks

You gotta toast the cumin seeds before grinding!! Ethan I know you know how amazing toasted cumin is, especially in a dish like this where it's a signature flavor. This is my only beef with you; you crush it upload after upload and are always so real. All we gotta do now is get you hooked up with topo chico.

8:26 I swear this dude has the best bite in the food industry

Looks amazingggg

So beautifully and thoroughly explained. I just came from another cooking channel that would be fantastic if they only told you the ingredients they use, but nope.

Bourdain plus lamb burgers equals awesomeness

Hey Ethan, I was wondering if you could make a video about meat storage and thawing? Keep it up, I love the scientific, experiment based videos.

Xi'an food 🤤🤤🤤 Loving all the ethnic food content Ethan!

Cumin lamb is one of my favorite dishes. There was a Halal Chinese restaurant in Flushing that my parents and I used to go to for lots of different dishes, including cumin lamb. It's great with rice. I went to the original Xi'an Famous Foods before it became famous (due to Bourdain and the NY Times article in 2008 during the Beijing Olympics). It was located in the grungy basement of the Eagle Mall in Flushing, and there was barely any seating, typical of the other "Flushing Food Mall" restaurants at the time. My parents brought me there to try out as a snack before we went for dinner at a Vietnamese restaurant. I loved the food so much, we ended up staying there for dinner. Back in 2009, the original store was still there, and Lamb Cumin Burgers were about $2.50-$3 each. Fast forward to 2017 onwards, and the original store is gone. There are many Xi'an Famous Foods chain restaurants throughout the city, all with similar interior decor (blonde wood everywhere). The new Flushing outpost follows the same design, and the burgers are now $5+ each. The popularity of the chain has reached well beyond just Chinese eaters (obvious, considering outposts in posh locations like the Upper East and West Sides) to be able to charge so much now. Chinese restaurants who can only attract mainly traditional Chinese clientele are stuck undercharging for their dishes because Chinese immigrants tend to be cheap and loathe to accept any substantial price increases. Good lamb is pretty difficult to find in a lot of markets. One way to get around this is to go to the Shabu Shabu (Hot Pot) section of your Chinese/Asian market and buy packages of hot pot lamb strips. That way, you only need to cut the strips in half, which is easy because the strips are fairly thin.

Hehehe, another classic. Can’t wait to make this one.

Gonna have to make this!

You may already have a video on this, but could you do a video where you give pros and cons for different chef knives? I know the European and Japanese traditional chef's knives are pretty popular, but I've been seeing the rectangle blade knives a lot recently online. Is this an aesthetic choice, or do they provide certain advantages?

Oh man, I’ve gotta try this

You can put the lamb in pitta breads and bake in the oven too for something called arayes. So good

Hah love it when you shake your head when eating! Do that as well now when the food i’m eating is just.too.good.

literally am defrosting some ground beef right now, thanks! can't wait to make the quick bread too!

Man I miss Anthony. I hope he’s eating a plateful of lamb buns in paradise. 🥲💗

Yeah...that looks amazing

The recipe on the site needs to be looked at Especially in the bread section

You should also try sisig, Anthony Bourdain loves it too.

"For reference this surface temp is around...460 degrees F." The number 8 would like to have a word with you. but cool video, looks awesome. great filling! i am going to use it for the gyoza's that you showed a few years ago!

This reminds me of rou mo jia. and it looks really good might try it next weekend

This makes me really think you should make gyros because that sounds really good and I think your recipe would be great

I got to meet Anthony Bourdain in Boulder, CO. The man is an absolute legend, he hit on my aunt.

I just made this recipe but I added a little less cumin, instead adding paprika, garlic powder and onion powder. Instead of using instant yeast I used sourdough starter and I HIGHLY recommend!

Just made this, substituted naan bread and added chopped cherry tomatoes and a za’atar labneh. Delicious