Moroccan Lamb Burgers With Mint-Yogurt Sauce

Name: Moroccan Lamb Burgers With Mint-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole milk yogurt; 1/4 cup chopped mint leaves; 1 garlic clove, minced; 1 tablespoon plus 1 teaspoon fresh lemon juice; Kosher salt and freshly ground pepper; 2 tablespoons dried currants; 2 tablespoons pine nuts; 2 tablespoons coarsely chopped flat-leaf parsley; 1 teaspoon finely grated lemon zest; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1 3/4 pounds ground lamb; Vegetable oil, for the grill; 4 hamburger buns or kaiser rolls, split

Servings: persons

1 cup plain whole milk yogurt
1/4 cup chopped mint leaves
1 garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons dried currants
2 tablespoons pine nuts
2 tablespoons coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1 3/4 pounds ground lamb
Vegetable oil, for the grill
4 hamburger buns or kaiser rolls, split

1
1. In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate.
2
2. In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.
3
Scrape the currant -pine nut paste into a large bowl and add the ground lamb. Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
4
3. Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup plain whole milk yogurt, 1/4 cup chopped mint leaves, 1 garlic clove, minced, 1 tablespoon plus 1 teaspoon fresh lemon juice, and more.

Yes, Moroccan Lamb Burgers With Mint-Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!