Moroccan Lamb BurgersCourse: DinnerCuisine: Moroccan, AmericanDifficulty: easy
We love Middle Eastern cuisine. I love cumin, coriander and cardamon. These spices add so much depth to any dish and they are both great in savory and sweet dishes. These burgers are delicious and a family favorite. If you aren’t a lamb fan, you can use ground turkey, chicken, or beef. One reason I like these burgers is there is not fat used to bind them together and the flavor is out of this world. I follow the recipe but am a little heavy on the spices because I want to taste them. These burgers aren’t spicy but flavorful.
2 lbs. ground lamb or ground turkey
3 garlic cloves, minced
1/4 cup chopped fresh mint, lightly packed
1/4 cup chopped fresh parsley, lightly packed
2 Tablespoons olive oil
2 1/2 teaspoons sweet paprika
1 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4-1/2 teaspoon cayenne
- Place the ground meat in a large bowl, add minced garlic, salt, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the meat. Shape into 6-8 patties and place on a platter. I usually do this earlier in the day so the burgers have time to marinate and I don’t cover them unless I make them more than 5 hours before grilling them.
- Prepare the grill. Grill burgers until nicely marked and an instant read thermometer registers, for medium rare lamb burgers 145 and for ground turkey burgers 165.
- Serve burgers on buns with sliced cucumbers, hummus or whatever you enjoy on your burgers.