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The Spicy Cumin Lamb Burger, an Anthony Bourdain Favorite.
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- Äas pĆidĂĄn 14. 08. 2024
- Anthony Bourdain once described eating this spicy cumin lamb burger from Xi'an Famous foods as "it hits me right in the pleasure zone" and I could not agree more. It's aromatics with browned lamb that is perfectly spiced and enveloped in a warm crisp daily bread roll.
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0:00 What is the spicy cumin lamb burger?
0:58 Daily Bread, step by step
4:25 Spicy cumin lamb filling, step by step
7:54 Consumption, thoughts on the burger
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
I like how his 'taste test' is always him devouring the whole dish and no longer paying attention to the camera
that's what the test should be like lol
At least we know is a genuine test. Just to watch a person eat, you know if the dish is good or not, because of his face expressions.
It appears that Ethan:
-likes good food
-always makes videos on dishes that he believes are very good
The show was called âThe Tasteâ
I really really appreciate someone who has keen senses and the ability to clearly articulate what they're experiencing in a way that truly helps convey that experience to others in a way they can actually understand.
Also, though, sometimes actions can speak louder than words. **MUNCH.**
Anthony Bourdain was a jewel! May his soul rest.
The burger is epic btw!
@@atlantisource He had problems yes, but this is totally another topic :)
@@TheSlavChef Yeah, I was a fan. Not exactly fanboy, but I sure loved watching him on his various travels. He was never boring and always added good critique and a history aspect to the things that he showed us in his Adventures.
@@PoeLemic Same. It was always fun to watch his shows.
@@TheSlavChef Boris? Now I am intimidated! Boris is as good at this as Ethan is, but he includes lessons in culture so the diners have to do some work to eat in his world. ĐĄĐŁĐĐ ĐĐĐŻĐĐŹ!
@@atlantisource Genuine question - does it make you feel good being 'that guy'? There are so many people who do stuff like this, surely they enjoy it?
Someone expresses their positive thoughts about a man who killed himself, and your first thought was 'I better tell them how he wasn't actually that great!'. It's just sad, man.
I always appreciate your mix of technical food science, and just fun, attainable cooking!
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!
Ethan will do anything except eat food without pickled onionsđ€Ł
@Pi there wasnât any mayo on this burger
Like that Uno âdo this or pick up 10â meme
to be fair, since I saw his pickled onions vid, I've been making them, and I put them on damn near everything apart from the morning coffee :D
@@marksahlgreen9584 yea they are actually surprisingly good
@@marksahlgreen9584 hmmm, I'm a weird shit person, so I'm curious even it sounds freaky.
Pickled onions and coffee. Hmmmmmmmmm
Your quality with this video and the Biang Biang video has been impeccable. I simply cannot find a single flaw and thatâs a pretty damn good mark of quality. Give yourself a pat on the back, man.
Definitely second that. The cinematic shots, the information provided and just good vibe all round!
Anthony Bourdain's book "kitchen confidential" is still one of my favorite books of all time. Chefs are badass people.
One by one, your recipes are taking over my bookmarked "Recipe" folder!! Thank you, Ethan!! :) Hope you are having a wonderful day.
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.
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.
You know, just by looking at your taste tests, I can tell you love food and cooking.
Another hint might be that HE HAS A YT COOKING CHANNEL, RMFAO.
That's the hardest deep belly laugh that I have had in several days. TY!! đ€Łđ€Łđ€Ł
@@majoroldladyakamom6948 tasty has a cooking channel too but thats just a bunch of 5 min shill videos
Just keep 'em coming, your videos are so simple yet SO GOOD
I love all of these ethnic dishes. Best youtuber in the game. And RIP Anthony
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!
This dish isn't Uyghur, it's most likely from Shaanxi. Uyghurs don't really eat Mo (the bread in the video), they eat more Nang (which is a larger and thicker bread cooked in a Tandor Oven).
@@BZY-bu9wr ah ok. We have had some Uzbek cuisine which was similar to this - lamb and cumin make a spectacular pairing!
Putting macros on your dish is life saving. Thanks for that and keep up the amazing content đ„
Where are the macros for this one?
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.
Before watching Ethanâs video: Okay, Iâm full, Iâm feeling good.
After watching Ethanâs video: Nervously yet passionately swallowing my own saliva
Ethan, can you please walk us through your diet throughout the week? How do you keep in shape? Thanks bro! Love & respect
I think he has a video called something like âwhat I eat in a dayâ or maybe itâs a week?
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.
I'm pretty sure Rou Jia Mo basically just means "meat in bun", so this is Rou Jia Mo as well. I've made it the way you seem to refer to, and yes the braising liquid is incredible to spoon into the burger making it extremely juicy and flavorful!
@@martin780 It does! The full name would be La Zhi Rou Jia Mo, but in the restaurants I visited it was typically listed as Rou Jia Mo.
I believe it called Xinjiang style barbecue, more prominent at western part of China or cities like Lanzhou in the heart of china at the edge of Gobi desert which linked by the ancient silk road in the past, since it connect east to the west during the ancient times Xinjiang cuisine is heavily influenced by middle east cuisine.
nothing is more satisfying than to see a man cook a dish he loves and heartfully eat it.
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 heâs 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.
They are kind of similar to arepas except the wheat flour vs corn! This also reminds me that I need to do a video about arepas...
@@EthanChlebowski they look like algerian metlou3 as well!
@@EthanChlebowski I was hoping I'd see a comment like this and even more exited to see your reply. My Venezuelan friend introduced me to arepas and my first time trying them was heavenly. So glad to see that you're thinking of making a video on them đ€©
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.
Really love how you're providing the calories for each recipe. Amazing work ethan!
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!
Love to hear it!
I'm missing Anthony Bourdain, his show was quite inspiring!
Same -- my comment above ... 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.
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.
The big Chlebowski does it again! This looks bangin!
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.
Lamb is a huge part of my wife's family's Egyptian cooking! Cool recipe!
I got to meet Anthony Bourdain in Boulder, CO. The man is an absolute legend, he hit on my aunt.
Funny, I loved A-B on tv. Watched him every chance that I got. So, what'd your aunt think or say about him, afterwards? I hope it was good. AB was so fun-loving.
Bless you for also mentioning the metric counts.
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.
I just bought and read this book and have this recipe on my list. Thanks for walking us through it!
Thank you for this...I love Xian dishes especially the lamb. This is just perfect.
Man this dish is out of this world ! I am absolutely humbled and lucky to have found your channel. Good research and execution
This looks so delicious I canât wait to try it. Thank you for bringing amazing recipes every week
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?
I have this for one of my ideas, but not sure when I will get to it! It's not an aesthetic choice, different shapes do have different advantages depending on what you are cutting and how you use them.
I love that you're one of the few Americans that seems to appreciate lamb!
The measuring tape made me smile. Looks like a good recipe.
Seeing recipes using weight and in metric sparks so much joy
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.
> pov: when you need to add more words to your essay
I lived in Xi'an for 8 years... the food there is just out of this world. There is nothing like it in all of Asia or the world!
Indians disagree with this statement of yours :)
@@achyutshankar7328 don't care, I had Indian food from north and south India and I'm not biased because I'm a foreigner to both countries. Chinese has more variety and more diverse flavor profiles. But I hope India beats China in the coming war
@@Annatar what war? From food to war? What are you smoking man
@@achyutshankar7328 the obvious war that both China and India + allies are preparing for duh
@@Annatar Gosh.. okay đ
Your Chanel is next level Ethan! Your immense hard work is showing! Wish you many more millions of subscribers đđ»
Man I miss Anthony. I hope heâs eating a plateful of lamb buns in paradise. đ„Čđ
Same. I miss him too. To me, his passing was very tragic. I was really at a loss when I found out. Reminds me of the pain I felt with Robin Williams disappearing on us.
i live in nyc and LOOOOVE xian famous foods
soo glad you made this omg I'm definitely gonna try this!!
Great video, as always!
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 Iâve ever had in my life. Cannot resist from taking another round tomorrow. Thanks for sharing this amazing recipe! đđ»
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!
8:26 I swear this dude has the best bite in the food industry
Game changer: use this meat in the kathi rolls. đ„
Thanks for the recipe Ethan. Knocked my socks off.
xian famous foods was my go to comfort meal when I lived in NYC. it always hit the spot.
You said âbiang biang.â You rock, I canât wait for that video. Itâs my favorite noodle, and I think itâs the one on the cover of Anthonyâs 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
Yo, what a great video. Amazingly simple, and fun dish to try. I can't wait, keep it up! Wonderful content.
Bourdain plus lamb burgers equals awesomeness
This looks so good
I discovered your channel a couple weeks ago and I'm so glad I did ahah
This makes me really think you should make gyros because that sounds really good and I think your recipe would be great
This is absurdly good. Thanks for sharing, I can't count how many times I've made this lamb.
im drooling... will make it this weekend
Dude i cant wait for the biang biang vid. One of my alltime fav foods to make and eat
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.
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.
Just made this but with chicken thighs. One of the best dishes Iâve ever had. Thanks for the inspiration! đ
Thank you youtube algorithm! Gotta make these sooon, great video :)
Just made this, substituted naan bread and added chopped cherry tomatoes and a zaâatar labneh. Delicious
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 porkđ
Man, ethan has like the biggest bites of any host. And I love it. He knows its gonna taste bomb.
i burst out laughing when he was doing the taco bell crunchwrap taste test haha. "lets do a taste test..."
*eats like 80% of the thing in three massive bites*
An arepa, an English muffin, and a bun had a baby.... love it
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.
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!
gotta respect the hustle of tagging anthony bourdain's name to this video to get clicks lmao secure that bag
I love that you added the macros.
......and this racoon has been on the roadside now for about a week, but shallow fry topped off with pickled onions. Mmmm delicious!
Every time I watch Ethan eat I think of the "I Think You Should Leave" sketch where the guy houses the other guy's burger
Ok thatâs got to be the easiest bread recipe Iâve seen in my whole life....itâs even simpler than Naan. Thatâs going to now be a staple recipe in my kitchen, thanks
I admire your passion in eating!
Always interested to see what kind of dish you come up with to complement pickled red onions.
Just love your channel
Got a video titled 'Cute Lamb Needs Attention' mentioned right beside your video here.
I voted for this thumbnail. Where's my prize?
A very good recipe?
You were part of the process :)
@@EthanChlebowski that's great â€ïž i love your content. The fries recipe changed my lifeđ
I also did vote...but on another thumbnail đ
Where is my ingredient reports?!
Red pickle onion seen
Pickled red onion is super easy. 1/2 tbps. Black peppercorns, 2 red onions sliced thin, 1 1/2 cups red wine vinegar, 2 cloves of garlic, 1 1/2 cup of water, 1tsp salt. Bring everything except the onions to a boil. Throw in the onions and cook for about a minute, then turn off the heat. Let it cool down while stirring occasionally. Once it hits room temp, put it in a jar or plastic bag and throw it in the fridge. After about 24 hours, it's done.
Great pickles, always my go to when I need them. I put on em' on burgers, sandwhiches, and tacos. Some people throw in other stuff too, like bay leaves, citrus juices of various kinds, chilies, etc. Experiment based on your tastes, whether you want more heat, more sweet, or more bitter.
@@PenTheMighty The Ingredient Report is a meme from this community about signaling everything Ethan show red pickle onions in his videos :)
@@dranon0o Ah.
@@PenTheMighty I really appreciated your effort tho :)
Mmm...que delicia. Lo intento un dĂa!!! Muchas gracias canelito guapote! ;-)
I've recreate a few of your recipes, and none of them have been duds. So, can't wait to try this one.
can't wait for the biang biang noodles video! i would loove to see more videos on xi'an/shaanxi province cuisine đ„” lamb is such an amazing protein
Hey Ethan! I was just wondering, what wok do you use? I'm looking for a new wok and you're is really fantastic, what's the material? đđ
Canât wait to try this! Great video as always!
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.
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!
From my fav place in east village, picture of Anthony on the wall there.
Gosh, Anthony was one of a kind. Never met him in person, but I sure watched his videos. I even travelled to some of the same places. I only wish he was still with us.
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 ;)
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.
"Cover with plastic wrap. "
Proceeds to cover with bowl
it's not a bad idea though, less plastic used
I personally put the bowl inside a large plastic bag I can use it again
I usually cover it with a plate of pot lid.
Hah love it when you shake your head when eating! Do that as well now when the food iâm eating is just.too.good.
This needs more views.
you make top notch videos bro đȘđŒ
I live in El Paso and you can find Topo Chico everywhere - fine drink. I did expect it to be cheaper here at the border, but curiously, it wasn't (was cheaper in Vegas for me).
Ugh still missing Anthony until now đ„șđą
It's always a good day when ethan uploads
Xi'an food đ€€đ€€đ€€
Loving all the ethnic food content Ethan!