Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
Juicy Moroccan-spiced lamb burgers topped with a vibrant Mediterranean-inspired salsa made with beets, oranges, and red onions. Served on cracked-wheat buns with fresh lettuce and mayonnaise, these burgers offer a delicious fusion of North African and Mediterranean flavors.
Ingredients
- •2 tablespoons olive oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon honey
- •2 whole beets
- •1 whole orange
- •1 cup chopped red onion
- •¼ cup chopped pitted green Greek olives
- •1 whole shallot
- •2 tablespoons chopped fresh cilantro
- •1 whole jalapeño chile
- •1 clove garlic
- •1¼ teaspoons salt
- •¾ teaspoon ground black pepper
- •½ teaspoon paprika
- •½ teaspoon ground cumin
- •1¾ pounds ground lamb
- •1 spray Nonstick vegetable oil spray
- •4 whole cracked-wheat hamburger buns
- •1⅓ cups Bibb lettuce
- •¼ cup Mayonnaise
Cooking Instructions
- 1.
Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
10 min
- 2.
Do ahead: Can be made 8 hours ahead. Cover and chill.
480 min
- 3.
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.
15 min
- 4.
Do ahead: Can be made 8 hours ahead. Cover and chill.
480 min
- 5.
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.
15 min
