Moroccan Lamb Burgers

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Moroccan Lamb Burgers

This combination of flavors is warm, satisfying and just plain delicious. Although designed for ground lamb, this spice mixture would work just as well for ground chicken, pork and beef. The quick tzatziki-styled sauce is the perfect accompaniment for the lamb burgers.

Preparation Time: 30 minutes Serving Size: 4

1 pound ground lamb
3 tablespoons cold water
Olive Oil
Spice Mix, below*

4 pocket-style pita breads
Tzatziki-style Sauce, below
1 cup iceberg lettuce, shredded
1/2 cup fresh tomato, diced

Prepare the Spice Mix and Tzatziki-style sauce. Break the ground lamb up in a large bowl. Mix in the spice mix and 3 tablespoons cold water, trying to work the meat as little as possible. Using wet hands, form into 4 equal sized burgers. Cover and set for 15 minutes while heating the grill. Rub olive oil on the burgers and cook over medium heat, 7-10 minutes, depending on your doneness preference, turning once, but do not over cook. Heat pita breads on the grill for 1 minute, turning once. Halve the burgers and serve in the pita with the sauce, lettuce and tomatoes.

The Spice Mix

*(you can quadruple the spice mix amounts and use 2 1/2 teaspoons of the mix for each pound of meat; store remainder in an air-tight jar for up to a year)

1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice	1/4 teaspoon ground cardamom 1/4 teaspoon turmeric 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon crumbled saffron threads
Heat a small skillet over medium heat for 5 minutes then cut the heat off. Combine all spices in a small bowl and sprinkle evenly over the bottom of the heated pan. Stir with a heat-proof spatula until fragrant, about 1 minute. Remove back to the small bowl and allow to cool.

The Tzatziki-style sauce

3/4 cup plain yogurt 2 tablespoons red onion, finely chopped 1 tablespoon fresh dill, chopped 1 tablespoon fresh mint, finely chopped	1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon kosher salt
Whisk all ingredients in a medium bowl. Unused portion may be kept covered in the refrigerator for about 3 days.

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Updated Friday, April 23, 2010
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