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Moroccan Lamb Burgers with Mint-Yogurt Sauce |
Submitted By:
Sally |
| Date/Time :
April-05-2006, 13:23:00 |
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| 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.--------------------------------Directions:
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.
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.
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 form into 4 burgers using BurgerMate. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for me-dium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce. |
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