Cumin Lamb Burger (Rou Jia Mo 肉夹馍) is a delicious Chinese street food featuring tender, juicy lamb infused with bold spices, tucked inside a crispy, chewy flatbread. Using thinly sliced lamb makes this version extra quick and easy to prepare.
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Why you'll love this recipe
Packed with flavor: aromatic cumin and spices bring out the rich, savory taste of lamb.
Quick and easy: using thinly sliced lamb means a faster cooking time without sacrificing flavor.
Customizable: add your favorite toppings like fresh herbs or chili oil to make it your own.
What is rou jia mo?
Rou Jia Mo (肉夹馍) literally translates to "meat sandwich" and is often referred to as the Chinese version of a burger. Check out my cumin turkey burger variation.
Chinese-style mo馍 flatbread buns are typically filled with braised pork, but there are many regional variations, like this flavorful cumin lamb, inspired by the flavors of Northwestern China.
Ingredients you'll need
For the lamb filling:
- thinly sliced lamb: hotpot-style lamb slices work well here
- ground cumin
- ground coriander
- ground Sichuan peppercorn: a mix of red and green Sichuan peppercorn for that mala flavor
- soy sauce: regular soy sauce; adds savory flavor
- granulated sugar: balances the flavor
- vegetable oil: for sautéing the aromatics
- garlic: minced
- white onion: thinly sliced
- salt and black pepper: to taste
Buns:
- Chinese-style mo buns: if you don't have flatbread buns, you can sub with English muffins -- however, they'll be a bit smaller.
Toppings: (optional)
- fresh cilantro
- sliced red onions
- cucumber slices
- red chilies: or chili oil
Where to find?
You can find these ingredients at most grocery stores.
For the hotpot-style lamb, you can find those packaged frozen in Asian supermarkets.
How to make Chinese cumin lamb burgers
Make the Chinese hamburger mo (饃) flatbread buns.
Prepare the cumin lamb:
In a bowl, combine the thinly sliced lamb with soy sauce, sugar, ground cumin, ground Sichuan peppercorn, ground coriander and a pinch of salt.
Mix well and set aside for a few minutes.
Heat vegetable oil in a pan over medium-high heat.
Add the minced garlic and onions, and sauté until fragrant.
Next, add the marinated lamb and cook quickly, stirring to separate the slices.
Stir-fry until the lamb is cooked through and slightly caramelized.
Season with black pepper to taste and remove from heat.
Assemble:
Slice each flatbread horizontally without cutting all the way through.
Fill generously with the cumin lamb mixture.
Top with fresh cilantro, red onions, cucumbers, and chilies if desired.
Serve warm.
How to serve
Serve the rou jia mo burgers warm, paired with sides such as mala tater tots, furikake fries, smashed cucumber salad.
Try pairing the cumin lamb burgers with strawberry lychee tea, iced green tea, or iced lemon tea.
How to store & reheat
Store any leftovers separately in airtight containers in the fridge for up to 2 days.
To reheat, warm up the buns in the microwave for 15-20 seconds, or give them a light toasting.
Cover and reheat the lamb in the microwave until warmed through, or place in a skillet and heat it that way.
It's best to assemble the Chinese cumin lamb sandwiches just prior to serving.
Expert tips
Use thinly sliced lamb: hotpot-style lamb slices is convenient and works great for quick cooking. Note: If you don't have access to hotpot lamb, you can freeze lamb for 1-2 hours, and use a sharp knife to make thin slices.
Don't overcook: lamb can dry out quickly, so stir-fry just until it's no longer pink.
Use freshly ground spices: grind whole cumin, coriander and Sichuan peppercorns just prior to cooking for the best flavor.
Toast the flatbread: lightly crisping the bread gives extra texture and makes it easier to hold.
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Cumin Lamb Burger (Rou Jia Mo 肉夹馍)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
For the Lamb:
- 250 g thinly sliced lamb
- 1 tablespoon soy sauce
- ½ teaspoon granulated sugar
- 1 tablespoon ground cumin
- ½ teaspoon ground Sichuan peppercorn
- 1 teaspoon ground coriander
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small white onion thinly sliced
- sea salt and black pepper to your taste
Buns:
Toppings: (optional)
- fresh cilantro
- sliced red onions
- sliced cucumbers
- sliced red chilies (or chili oil)
Instructions
Prepare the cumin lamb:
- In a bowl, combine the thinly sliced lamb with soy sauce, sugar, ground cumin, ground Sichuan peppercorn, ground coriander and a pinch of salt. Mix well and set aside for a few minutes.
- Heat vegetable oil in a pan over medium-high heat.
- Add the minced garlic and onions, and sauté until fragrant.
- Next, add the marinated lamb and cook quickly, stirring to separate the slices.
- Stir-fry until the lamb is cooked through and slightly caramelized.
- Season with black pepper to taste and remove from heat.
Assemble:
- Slice each flatbread horizontally without cutting all the way through.
- Fill generously with the cumin lamb mixture.
- Top with fresh cilantro, red onions, cucumbers, and chilies if desired.
- Serve warm.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I don't think I've ever had a lamb burger - it looks insanely good. Loving the addition of cumin, too.
Michelle
Thanks Ben, the cumin adds so much warmth and flavor to the lamb! One of my favorite flavors to pair with it 🙂
Raymund | angsarap.net
Wow, this Lamb Burger captures the magic of Chinese street food! The idea of that crispy, chewy mo flatbread stuffed with juicy, spiced lamb and fresh toppings sounds absolutely irresistible. Perfect for a quick weeknight meal. Yum
Michelle
Takes a little time to make the chewy mo buns, but really is a great alternative to American-style hamburgers 🙂 Thanks Raymund!