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Recipes

Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

By Paul GaylerPhotography by Brian Leatart

5.0

(1)

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Recipe information

  • Yield

    Makes 4 Servings

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

Need to make a substitution?

Preparation

  1. For salsa

    Step 1

    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.

  2. For burgers

    Step 2

    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.

    Step 3

    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.

Explore Bon AppétitBurgerGround LambLambMeatBeetVegetableOrangeCitrusFruitRed OnionOnionSummerMainDairy-FreeNut-FreeGrillingDinner