MOROCCAN LAMB BURGERS WITH MINT-YOGURT SAUCE

MOROCCAN LAMB BURGERS WITH MINT-YOGURT SAUCE image

Categories Lamb

Yield 4 servings

Number Of Ingredients 15

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

Steps:

1. In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate. 2. In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon 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. 3. Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.