Ingredients
-
1
-
2
-
1
-
1
-
1 1/4
-
3/4
-
1/2
-
1/2
-
1 3/4
-
-
2
-
2
-
1
-
2
-
1
Directions
Moroccan-Spiced Lamb Burgers With Beet Salsa, We love lamb and the flavors are so wonderful I have made this for company and even my 3 yr old likes them I subscribe to Bon Appetite magazine and got the recipe from there , Delicious way to have burger! I didn’t use mayo and had no cilantro but followed the recipe to the letter otherwise, and it was utterly yummy The salsa was particularly good, very refreshing Will make this again! Thanks for sharing :)Made for N*A*M*E travels to Morocco 11/2012, We love lamb and the flavors are so wonderful I have made this for company and even my 3 yr old likes them I subscribe to Bon Appetite magazine and got the recipe from there
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Steps
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1
Done
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I Like to Make the Salsa Earlier to Let the Flavors Work Together but It Isn't Needed. to Make the Salsa Whisk First 3 Ingredients in Medium Bowl to Blend. Mix in Next 4 Ingredients. Season to Taste With Salt and Pepper. Can Cover and Refrigerate Up to 8 Hours. |
|
2
Done
|
For Burgers: Stir Shallot, Cilantro, Jalapeo, 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. |
|
3
Done
|
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. |
