Burgers and mini sliders continue to be some of the most popular sandwiches around. The humble burger is actually quite versatile, with the ability to change up the condiments that go on top, the breads on which they’re served and even the protein or lack thereof.
Merguez is a type of spicy mutton popular in the Maghrebi cuisine of northwestern Africa. The American lamb in this recipe is spiced with garlic, cilantro, red wine vinegar, paprika, cumin, coriander, salt, cayenne pepper and ground cinnamon, making a sweet, yet spicy patty in the Merguez style.
Topped with a fresh, minty yogurt sauce, it’s simply delicious. This recipe is shared with our audience by the American Lamb Board.