Moroccan Lamb Burgers With Tomato Cucumber Salad Recipes

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MOROCCAN STYLE LAMB BURGERS



Moroccan Style Lamb Burgers image

I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.

Provided by rainna

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground lamb
2 tablespoons chopped green onions
1 teaspoon paprika
4 tablespoons chopped cilantro
1/4 teaspoon crushed red pepper flakes
salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons chopped garlic

Steps:

  • Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
  • Using your hand, mix everything thoroughly.
  • Shape the mixture into 8 equal size patties similar to hamburgers.
  • Heat the oil in a non stick skillet.
  • Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
  • Drain on paper towels and serve.

MOROCCAN-SPICED LAMB BURGERS



Moroccan-Spiced Lamb Burgers image

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

Provided by Dr. Jenny

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground lean lamb
1 yellow onion, finely chopped
3/4 cup fresh breadcrumb (fine)
1/4 cup chopped of fresh mint
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon salt (plus more to taste)
1/4 teaspoon ground cayenne pepper
1 large tomatoes, diced
3 tablespoons chopped fresh cilantro
4 whole wheat pita bread
1 cup plain yogurt (whole milk or low fat)
1 cup alfalfa sprout

Steps:

  • In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
  • In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
  • Prepare a charcoal or gas grill for direct grilling over high heat.
  • Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
  • To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.

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