Tuesday, February 17, 2015

Moroccan Lamb Burgers

This recipe comes from a former coworker of my husband's. He was a bachelor with a single cookbook but was developing an interest in food. His version calls for an egg on top, similar to a "loco moco" burger at home in Hawaii. Since I've never been a fan, I omit it, as well as the mint garnish. Sometimes I add a bit of provolone cheese. No pictures because these always disappear too quickly. I've grilled these and pan fried them, all with tasty results.

Moroccan Lamb Burgers

1 - 1 1/2 lbs ground lamb

1 tsp dried oregano
1 tsp cumin
1/2 tsp coriander (I sometimes omit)
1 tsp sea salt (I typically use plain kosher)
1 tsp fresh ground pepper
1 tsp paprika
1/4 - 1/2 tsp cayenne pepper
pinch of crushed red pepper flakes (I sometimes omit)

1/2 cucumber (English seedless or regular, seeded), thinly sliced
1/2 med red onion, thinly sliced
1 1/2 TBS apple cider vinegar
4-6 whole wheat buns

Place cucumber and onion in cider vinegar and allow to marinate while you prepare the burgers.

Mix seasonings and meat. Shape into patties. Allow meat to rest while you preheat the pan or grill to medium-high heat.

Grill or cook burgers about 5 minutes per side. Remove meat from heat and allow to rest while you toast the buns.

To assemble the sandwich, spread a thin layer of mayo on one or both sides of the bun. Top with burger and pickled veggies.

Serves 4-6

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