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.
1
In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne and cinnamon until evenly mixed. Divide mixture into patties and refrigerate until ready to grill.
For the yogurt sauce
1
Combine the yogurt, mint and cilantro. Cover and refrigerate until ready to serve.
To grill burgers and assemble
1
Heat gas or charcoal grill. When thoroughly heated or when the coals are covered in grey ash, place the burgers on the grill. Cook 6 minutes per side, or to desired doneness. Toast hamburger buns on grill. Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun bottoms. Add Merguez burger, a dollop of yogurt sauce and bun top. Serve immediately.
Comments