Lamb Burger with Merguez Spice

By LRay

The Local Palate, August/September, page 48.

Ingredients

• For Merguez Spice:
• Burger
• 1 English cucumber, shaved into coins
• 2 tablespoons mint, chopped chiffonade
• Salt and pepper
• Juice and zest from 1 lemon
• 1/4 cup Greek yogurt
• 2 pounds ground lamb shoulder
• 6 tablespoons merguez spice (see recipe below)
• 4 buns, preferably homemade
• 1 large tomato, cut into 4 even slices
• 2 tablespoons ground fennel
• 2 tablespoons ground cumin
• 2 tablespoons fresh oregano, chopped
• 1/4 cup smoked paprika
• 2 1/2 tablespoons black pepper
• 2 tablespoons ground coriander
• 2 tablespoons crushed red pepper
• 1/4 cup salt
• 3 tablespoons granulated garlic
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

Directions

Burger

1. Macerate cucumbers, mint, salt, pepper, and lemon juice for 10 minutes. Strain and mix with Greek yogurt and lemon zest. Refrigerate.

2. In a bowl, combine ground lamb and merguez spice. Lightly incorporate, but do not overwork, and form into 4 equal-size patties.

3. On a high-temperature grill, cook burgers for 4-5 minutes on each side. They should be medium well. Remove from grill and rest for 1-2 minutes.

4. Place burger on the bottom of each bun, top each burger with a tomato slice, and finish with cucumber mixture and top bun.

For Merguez Spice:

1. Combine all ingredients evenly.

Yield: approximately 1½ cups