Merguez Lamb Burgers


  • 2    pounds ground American Lamb
  • 1    tablespoon finely chopped garlic clove
  • 1/4     cup chopped fresh cilantro leaves
  • 1/4    cup red wine vinegar
  • 1     tablespoon sweet paprika
  • 2     teaspoons ground cumin
  • 2    teaspoons ground coriander
  • 2     teaspoons salt
  • 1     teaspoon cayenne pepper
  • 1/2     teaspoon ground cinnamon

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.

Yogurt Sauce

  • 1    cup plain yogurt
  • 1/4    cup chopped fresh mint
  • 1/4    cup chopped fresh cilantro leaves

Combine the yogurt, mint and cilantro.  Cover and refrigerate until ready to serve.

  • 6   hamburger buns
  • 12    thin slices seedless cucumber
  • 12    thin slices tomato

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.

Nutrition per serving:  577 calories, 43 g protein, 25 g carbohydrate, 33 g total fat
(52% calories from fat), 149 mg cholesterol, 2 g fiber, 1130 mg sodium, 12 mg niacin,
0.31 mg vitamin B6, 4.11 mcg vitamin B12, 5 mg iron, 8 mg zinc.

6 servings. Preparation time:  35 minutes. Cook time:  12 minutes

Recipe and image provided by the American Lamb Board