Moroccan Spiced Lamb Burgers
These Moroccan-style lamb burgers are a great twist on standard hamburgers. They combine the exotic spices of a typical Mediterranean or Middle Eastern "kofta kebab" with a slightly sophisticated open-faced burger presentation. Use a food processor to combine the spice mixture.
1 lb ground lamb
1 bunch green onions, white parts only, cut into pieces
1/2 cup Italian parsley, leaves only
1/2 cup cilantro, leaves only
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
a pinch of cayenne pepper
a pinch of cinnamon
a pinch of ground cloves
1/2 tsp ground black pepper
3/4 tsp sea salt
couple dashes of Worcestershire sauce (optional)
For assembling open-faced burgers:
small red onion, very thinly sliced
4 thick slices of bread (ideally from a "batard" baguette), or buns for a more traditional burger
1/4 cup olive oil
4+ slices of cheese (if you want cheeseburgers); cheddar, jack or swiss are all fine options
Combine the green onions, parsley, cilantro, cumin, coriander, paprika, cayenne, cinnamon, ground cloves, black pepper, salt and optional Worcestershire sauce in a food processor and pulse for 30 seconds, scraping the sides once or twice to ensure everything is consistently chopped and blended.
In a medium bowl, using your hands, combine the spice mixture and the ground lamb thoroughly together. Form 4 patties into the shape and size of your bread slices or buns. Refrigerate until ready to cook.
Heat a grill or large grill pan over medium high heat, using spray-on oil or a paper towel coated with oil, carefully grease the grill surface.
Brush the olive oil on both sides of the bread slices or cut-sides of the buns, and toast on the heated grill until well-browned, about 3-5 mins.
Grill the burgers for about 6 mins per side for medium, or about 4 mins per side for medium-rare. Remember to add the cheese slices after turning the burgers if you want cheeseburgers.
Serve on the toasted slices of bread or buns and top with onion slices.
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