Merguez Lamb Burgers with Yogurt Sauce

    

December 13, 2015

Give regular burgers a step up by using ground lamb and a handful of spices. It’s not your grandma’s burger!

  • Prep: 35 mins
  • Cook: 12 mins
  • Yields: 6 Servings

Ingredients

2 lbs ground American Lamb

1 tbsp finely chopped garlic

¼ cup chopped fresh cilantro leaves

¼ cup red wine vinegar

1 tbsp sweet paprika

2 tsp ground cumin

2 tsp ground coriander

2 tsp salt

1 tsp cayenne pepper

½ tsp ground cinnamon

6 hamburger buns

12 thin slices seedless cucumber

12 thin slices tomato

YOGURT SAUCE

1 cup plain yogurt

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro leaves

Directions

1For the burgers: In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne, and cinnamon until combined. Divide the mixture into six patties and refrigerate until ready to grill.

2Heat a gas or charcoal grill. When pre-heated or when the coals are covered in grey ash, place the burgers on the grill. Cook the burgers for 6 minutes on each side, or to desired doneness. Toast the hamburger buns on the grill.

3For the yogurt sauce: Combine the yogurt, mint, and cilantro. Cover and refrigerate until ready to serve.

4To serve: Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun halves. Add a burger, a dollop of yogurt sauce, and the bun top. Serve immediately.

Recipe and image provided by the American Lamb Board

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