Spicy cumin lamb burgers

For the buns:

4 cups all-purpose flour or high-gluten flour ½ tsp active dry yeast

¼ tsp baking powder

¼ tsp granulated sugar

1 cup room-temperature water

For the lamb:

20 oz boneless lamb leg (partially frozen) 1 tbsp cornstarch

Vegetable oil

2 green onions, trimmed and chopped 2-inch piece ginger, peeled and minced 2 garlic cloves, peeled and sliced 3 tbsp ground cumin

2 tsp salt

1 tbsp red chili powder

1 medium red onion, sliced 2 longhorn peppers, diagonally sliced

In a large bowl, mix together flour, yeast, baking powder, and sugar. Add water slowly while mixing with one hand, until texture is fluffy and sandy. Using both hands, knead dough into a smooth ball, 3 to 5 minutes. Cover with plastic wrap. Let rest at room temperature for 20 minutes.

While dough rests, prepare lamb. Carefully slice meat into inch-thick pieces. (Note: It’s