Moroccan Merguez Lamb Burgers with Cucumber and Ginger Yogurt
To Drink: A Cold Beer!
1 1/4 pounds lean grass-fed ground lamb
1/2 pound ground pork
6 cloves garlic, minced
1 ½ tablespoons paprika
1 ½ teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 ½ teaspoons prepared harissa or more to taste
Kosher salt and freshly ground pepper
¼ cup fresh chopped cilantro, leaves and stems
6 slices coarse textured bread, toasted
Cilantro sprigs as a garnish
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
Place the yogurt, cucumber, lemon zest, ginger and garlic in a bowl and stir together. Season with salt.
Makes 1 ½ cups