Moroccan Spiced Lamb Burgers With Beet Salsa Recipes

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MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA



Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa image

Provided by Paul Gayler

Categories     Sandwich     Garlic     Lamb     Olive     Onion     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 22

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

Steps:

  • For salsa:
  • Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • For burgers:
  • Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

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 LAMB BURGERS



Moroccan Lamb Burgers image

A meaty burger that's packed full of spicy, fruity flavours - as quick as fast food but with less fat.

Provided by Elaine Wainwright

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel and roughly chop the onion, ginger and garlic. Place in a food processor along with the fresh coriander and blend until finely chopped. Add the cumin, ground coriander, cinnamon, apricots, lamb and seasoning and blend until just mixed (for best results keep the mixture slightly chunky).
  • Shape the lamb mixture into 6 burgers. Place under a med/hot grill for 4-5 mins each side until cooked through.
  • Split the wholemeal rolls in half. Place a few green leaves and tomato slices in the rolls. Top each with a burger, a few red onion rings and a little reduced fat mayonnaise if liked.

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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