Moroccan Merguez Lamb Burgers with Cucumber and Ginger Yogurt

Instructions

Place approximately one-quarter of the ground lamb, pork and garlic in a food processor and process until well ground.  Add the paprika, cumin, cloves, cinnamon, nutmeg, 1 ½ teaspoons harissa, 1 1/2 teaspoon salt and 1 teaspoon pepper and pulse several times  until well mixed.  Add the remaining lamb and cilantro and pulse a few times.

To test for flavor, heat a small frying pan over medium heat.  Make a small thin patty with a walnut size piece of the mixture and cook until done, 3 minutes.  Let cool.  Taste and season with salt, pepper and spices if needed.

Preheat an outdoor grill. 

Form into the mixture into 6 patties.  Cook the lamb burgers, turning occasionally until medium rare, about 3 to 5 minutes per side.

To serve, place a slice of the toasted bread on a plate and place the lamb burger on top.  Top each burger with some Cucumber and Ginger Yogurt and garnish with cilantro sprigs.

CUCUMBER AND GINGER YOGURT

1 cup plain Greek yogurt
½ English cucumber, peeled, seeded and ¼-inch dice
1 teaspoon freshly grated lemon zest
1 1/2 tablespoon grated fresh ginger
1 clove garlic, minced
Salt

Place the yogurt, cucumber, lemon zest, ginger and garlic in a bowl and stir together.  Season with salt. 

Makes 1 ½ cups