Merguez Lamb Burgers

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

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

1. In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne and cinnamon until evenly mixed.
2. 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

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

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

1. Heat gas or charcoal grill. When thoroughly heated or when the coals are covered in grey ash, place the burgers on the grill.
2. Cook 6 minutes per side, or to desired doneness.
3. Toast hamburger buns on grill. Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun bottoms.
4. 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.

Recipe and image provided by the American Lamb Board