Winter is here and almost over. A sure way to warm you up is having a barbecue and burgers. Nothing beats eating these greasy burgers on a cold night. These Moroccan spiced lamb burgers are inspired by my soon return to Morocco, where I will take over the restaurant Numero 7 in Fez with my friends Erica and Gastão from November to the end of January.
While we usually have a freezer full of local beef, this year, we have a freezer full of local lamb. So instead of beef burgers, it has been a summer of lamb burgers. These Moroccan spiced lamb burgers are not at all traditional Moroccan food but Moroccan-inspired.
Tasty Moroccan Spiced Lamb Burgers
- 4 pounds ground lamb (minced lamb)
- 1 tablespoon paprika
- 2 teaspoon paprika
- 1 ½ teaspoon cilantro (coriander)
- 1 ½ teaspoon cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice (also called pimento or Jamaican Pepper)
- ½ teaspoon cayenne pepper
- 2 cloves garlic - rasped
- 1 handful parsley - chiffonade
- 1 teaspoon mint - chiffonade
- 1 small yellow onion - small dice
- 1 pinch salt
- 3 tablespoons olive oil
- Heat a medium-sized frying pan, add olive oil and onion and saute for a few minutes until it begins to brown a bit over medium-high heat; add spices and cook for another couple of minutes. Take off heat and let cool slightly.
- In a large mix together ground lamb, onion spice mixture, fresh herbs, and garlic, and season with salt. Check to see if the seasonings are correct before cooking all your burgers. Heat a small frying pan, fry a small amount of the mix, and adjust seasonings accordingly. Barbecue burgers to your desired preference. Serve on toasted buns with your preferred condiments and cheese.