Best Moroccan Lamb Burgers With Mint Yogurt Sauce Recipes

Moroccan Lamb Burgers with Mint Yogurt Sauce image

Provided by Davida Lederle

Time 25m

Number Of Ingredients 15

1 lb organic ground lamb
1 large yellow onion, finely minced (I pulse mine in the food processor several times)
2 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1 egg, lightly beaten
2 tbsp chopped parsley
5 hamburger buns
juice, 1/2 lemon
2 tbsp fresh mint, chopped
1/2 cup greek yogurt
1 garlic clove, minced
1/2 tsp sea salt

Steps:

Make the Mint-Yogurt Sauce first by combining all ingredients and setting aside to let flavours meld.
In a large bowl combine all ingredients for the burgers and using your hands mix until well-combined.
Form lamb meat into 5 patties.
Heat up a grill over med-high heat (alternatively you can cook in a pan or grill pan) and cook for 4-6 minutes on each side.
Place each patty on a bun and top with a dollop of yogurt sauce and any additional toppings.
Serve warm.

Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce image

Provided by Dave Lieberman

Time 21m

Yield about 6 servings

Number Of Ingredients 13

1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Steps:

Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers:
Preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

Moroccan-Spiced Lamb Burgers image

Provided by Dr. Jenny

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground lean lamb
1 yellow onion, finely chopped
3/4 cup fresh breadcrumb (fine)
1/4 cup chopped of fresh mint
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon salt (plus more to taste)
1/4 teaspoon ground cayenne pepper
1 large tomatoes, diced
3 tablespoons chopped fresh cilantro
4 whole wheat pita bread
1 cup plain yogurt (whole milk or low fat)
1 cup alfalfa sprout

Steps:

In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat.
Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.

Open-Face Lamb Burgers with Mint Yogurt Sauce image

Yield Makes 4 servings

Number Of Ingredients 13

1 cup plain yogurt
1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
1 teaspoon fresh lemon juice
1 garlic clove, halved lengthwise
1 1/2 lb ground lamb (not lean)
1/3 cup minced fresh parsley
1/4 cup minced onion
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 oz mesclun (3 cups)

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.