Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4
Moroccan Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
  • 3/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh cilantro
  • mayonnaise
  • nonstick vegetable oil spray
  • 1 cup chopped red onion
  • 1 garlic clove, minced
  • Carbohydrate 44 g(15%)
  • Cholesterol 145 mg(48%)
  • Fat 62 g(95%)
  • Fiber 5 g(21%)
  • Protein 40 g(79%)
  • Saturated Fat 22 g(110%)
  • Sodium 1035 mg(43%)
  • Calories 893

PreparationFor 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.

PreparationFor 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.

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