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Ingredients
| olive oil: 1 Tbl |
| lemon juice: 1 Tbl |
| honey: 1 Tbl |
| beets: 2 whole beets |
| oranges: 1 |
| onions - red (chopped): 1 cup |
| green olives: 1/4 cup |
| minced ham: 1 slice |
| fresh cilantro (coriander): 2 Tbl |
| sun-dried hot chili peppers: 1 whole pepper |
| garlic: 1 clove |
| salt: 1 1/4 tsp |
| black pepper: 3/4 tsp |
| paprika: 1/2 tsp |
| ground cumin: 1/2 tsp |
| lamb: 1.75 lbs |
| hamburger buns: 4 buns |
| baby lettuce: 1.75 lbs |
Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
Credit: www.epicurious.com
User rating:
-
Prep Time
10 min -
Cook Time
4 min -
Servings
4 serving(s)
Tags
For salsa:
Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
Do ahead: Can be made 8 hours ahead. Cover and chill.
For burgers:
Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.