The trick is to smoke the meat and not make the meat smoke

LAMB BURGERS WITH MOROCCAN SPICES

  Date: May 10, 2014
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If this first recipe I've attempted from Bon Appetit's The Grilling Book is any indication, i am in for some excellent eats! The occasion was Mother's Day 2014 and my mother had asked me to do something involving lamb. Now I could put a fancy Prime Rib of Beef and a hamburger in front of her and she would most likely pick the burger. So I decided to do something different. Instead of a roast lamb dish, why not a lamb burger? But I didn't want just any lamb burger, I wanted something special. The recipe fit the bill nicely. The meats was highly seasoned, including some finely diced jalapeño peppers and there was an interesting salsa that went with it, made from diced beets, onions & orange. I also made my own hamburger rolls for the occasion. This recipe didn't disappoint, having unique flavors that everyone loved. My father who is not traditionally a lamb lover was going around his plate with a fork picking up every last piece of lamb that may have broken off of his patty while eating. This was stunning because not to long ago he shunned lamb.
Recipe Source:
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Americas Hometown Favorites

The Grilling Book:

Lamb Burger with Moroccan Spices and Orange Salsa - Page 91
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • BGE Cast Iron Grill Grid
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal