Moroccan Spiced Lamb Burgers With Beet Red Onion And Orange Salsa Food

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Steps:

• 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.

MOROCCAN LAMB BURGERS

Steps:

• Peel and roughly chop the onion, ginger and garlic. Place in a food processor along with the fresh coriander and blend until finely chopped. Add the cumin, ground coriander, cinnamon, apricots, lamb and seasoning and blend until just mixed (for best results keep the mixture slightly chunky).
• Shape the lamb mixture into 6 burgers. Place under a med/hot grill for 4-5 mins each side until cooked through.
• Split the wholemeal rolls in half. Place a few green leaves and tomato slices in the rolls. Top each with a burger, a few red onion rings and a little reduced fat mayonnaise if liked.

MOROCCAN-SPICED LAMB BURGERS

Steps:

• In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
• In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
• Prepare a charcoal or gas grill for direct grilling over high heat.
• Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
• To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.