The trick is to smoke the meat and not make the meat smoke
MOROCCAN LAMB BURGERS
Date: March 15, 2009 Favorite:Burgers Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Moroccan Spiced Lamb Burger
The lamb was mixed with bread crumbs, onion, cumin, mint, cilantro, garlic, cayenne pepper, coriander, salt & pepper.
It took a while to blend the ingredients into a firm patty
The recipe called for 3/4” thick oval shaped patties. The tomato/cilantro mix, yogurt & alfalfa sprouts shown above are the condiments
The lamb burgers were cooked using direct high heat for around 12 minutes total
Some assembly required: The unleavened bread receives yogurt then a lamb patty, then the tomato/cilantro mix & sprouts
The burger is ready to be wrapped
Fresh grilled baba ghanoush was the side here today
These burgers had a lot of subtle and ont so subtle flavors going on.
One of these half pound burgers were a meal in and of itself
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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.