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Recipes

Moroccan-spiced Lamb Burger

1 Mins read

He may be executive chef at London’s luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

Moroccan-spiced Lamb Burger

Moroccan-spiced Lamb Burger

Recipe by Sonali Course: MainCuisine: AmericanDifficulty: Medium
Servings

8

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servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

386

kcal

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

Ingredients

  • 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

Directions

  • 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.

  • Serve immediately with your choice of toppings.
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