Moroccan Lamb Burgers with Mint-Yogurt Sauce

After five years of apartment living, and no grill, we are about to be the proud owners of a new Weber! I will say that I have become quite the grill pan master since we have been forced to make do, but there is something to be said about that unique grill flavor that chicken, fish and burgers all have after they have been cooked on a grill. These moroccan lamb burgers were done on our grill pan and they are so packed with flavor that I don't think you would be able to tell that they were cooked in our kitchen. I can't wait to make these burgers again when we can actually use our new grill!

Source: Food & Wine

You Will Need:
  • 1 cup plain whole milk yogurt
  • 1/4 cup chopped mint leaves
  • 1 garlic clove, minced
  • 1 Tbsp plus 1 tsp fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 2 Tbsp dried currants
  • 2 Tbsp pine nuts
  • 2 Tbsp coarsely chopped flat-leaf parsley
  • 1 tsp finely grated lemon zest
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1 3/4 pounds ground lamb
  • Vegetable oil, for the grill
  • 4 hamburger buns or kaiser rolls, split

Here We Go:
  • In a small bowl, mix the yogurt with the mint, garlic and 1 Tbsp of the lemon juice
  • Season the yogurt sauce with salt and pepper and refrigerate until ready to serve
  • In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 tsp of lemon juice and 1 tsp of salt
  • Process the ingredients until a coarse paste forms
  • Scrape the currant–pine nut paste into a large bowl and add the ground lamb
  • Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers
  • Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes
  • Light a grill or heat up a grill pan if you do not have a grill
  • Lightly brush the grate with oil
  • Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare or a little longer for medium
  • Grill the buns, cut side down, until toasted
  • Set the burgers on the buns and serve with the mint-yogurt sauce

Makes 4 Burgers
Happy Feasting!


Tina @flourtrader said...

You won me over with that awesome last picture! I like lamb and mint anyway but in a burger form sounds great. Bookmarked and I will be grilling them outside!

Maris (In Good Taste) said...

That is one heck of a beautiful burger!