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Moroccan-Spiced Lamb Burgers

kept byJacquelineTiong
recipe byEpicurious

= BUN =
3/4 cups milk
1/2 stick unsalted butter, cut into pieces, plus more for brushing
1/4 cup sugar
1/2 package active dry yeast
1/4 cup warm water
1 1/2 large eggs, lightly beaten
3/4 teaspoons salt
3 cups all-purpose flour


2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives

1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb

Nonstick vegetable oil spray
4 Burger buns
1 1/3 cups thinly sliced Bibb lettuce


Place milk in a small saucepan and bring to a simmer.   Remove from the heat, stir in the butter and sugar and let cool.   Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth.   Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes.

  Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes.   Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving


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.





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