Peter Meehan, the sly genius who edits “Lucky Peach,” developed this dish for the magazine’s forthcoming cookbook, “101 Easy Asian Recipes.” I make it on a flat-top griddle set over a grill, but the method works equally well on your kitchen stove. The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost
http://cooking.nytimes.com/recipes/1017683-lucky-peach-lamb-burgers
#AllTheNews 