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

MOROCCAN LAMB BURGERS

  Date: March 15, 2009
  Favorite: Burgers
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This weekend I made three recipes from my new Williams-Sonoma Essentials of Grilling cookbook. This was the final one and it was one of the more ambitious burgers you’ll want to see. There were 10 herbs and spices blended in with the lamb patties and it took a while to get them all thoroughly mixed. The burgers were cooked on high heat for 12 minutes and served on unleavened bread. The bread was coated with plain yogurt on the inside and the lamb burger came next. This was topped with a diced tomato cilantro mix followed by alfalfa sprouts. The flavor of the lamb patty was rich with a lot of little subtle sweet and hot variations going on at once. The condiments: tomato/cilantro blend, yogurt and alfalfa sprouts were a perfect compliment for the burger.
Recipe Source:
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Meathead

Williams-Sonoma Essentials of Grilling:

Moroccan Spiced Lamb Burgers - Page 119
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs