Moroccan-Spiced Lamb Burgers With Beet, Red Onion,

Name: Moroccan-Spiced Lamb Burgers With Beet, Red Onion, And Orange Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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 large cracked-wheat hamburger buns, split horizontally; 1 1/3 cups thinly sliced Bibb lettuce; Mayonnaise

Servings: persons

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 jalapeno 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 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

1
Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
2
Do ahead:
3
Stir shallot, cilantro, jalapeno, 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.
4
Do ahead:
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.

1349

kcal

Calories

109

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 beets, boiled, peeled, cut into 1/3-inch cubes, and more.

Yes, Moroccan-Spiced Lamb Burgers With Beet, Red Onion, And Orange Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan-Spiced Lamb Burgers With Beet, Red Onion, And Orange Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions