Making Moroccan Lamb Burgers is a welcomed reprieve from the usual beef burgers around here. They are seasoned with the warm spices of cumin and cinnamon and topped with a refreshing dollop of tzatziki. Lamb is such a great protein to have in your freezer, every cut is tender and delicious. I like to make burgers or meat balls with my ground lamb. This is how I make the burgers.
Ingredients for Moroccan Lamb Burger
- Ground Lamb
- Red Pepper Flakes
- Onion Flakes
Moroccan Burger Toppings
I like to either make my own mint sauce that has Greek yogurt, mint leaves and honey or use tzatziki. I think that when you're trying new things its good to bridge the gap with something familiar so start with Tzatziki on these burgers. I will wait to share my Lamb Sauce 😋
- Red Onion
Greek Potatoes - Side Dish
Have you ever been to Opa? I LOVE their fries. These Greek Potatoes were inspired by Opa's Fries. I cut the potatoes into small triangular pieces, toss them in canola oil, and seasonings and bake them in the oven for about 25 mins at 425 Degree Fahrenheit. Here is the recipe:
- 1 Pound Russet Potatoes, Peeled and cut into small pieces. (preferably soaked in water or rinsed after cutting to get off excess starch)
- 2 Tablespoons Canola Oil
- 1 Teaspoon Oregano
- .5 Teaspoon Dried Dill
- .5 Teaspoon Garlic Powder
- .5 Teaspoon Onion Powder
- .5 Teaspoon Salt
- .25 Teaspoon Pepper
Bake for 25 Minutes at 425 Degrees F. Tossing the Potatoes every 5-10Minutes to ensures they are browned evenly. You can top with fresh parsley, finely chopped. lemon juice, red onion and feta. Or you can eat them as is. They are amazing any way you do it!
Don't like lamb? You're probably not seasoning and or cooking it right. Well.. at least that was my experience! I first tried lamb at a restaurant and LOVED it so naturally we decided to raise some lambs as my husband used to have them growing up. It took me half of that fist lamb we had butchered to figure out how the heck to cook lamb. Its weird because its one of the most delicious and forgiving meats.. but I kept using Greek seasoning blend on it. BLAH. Don't do that.
I find Moroccan spices like the ones in this burger or a simple garlic and rosemary treatment makes lamb delectable. There are also endless recipes in Indian cuisine that are so good.. I have many many lamb recipes. This will be the first I am sharing on my site.
I hope you try lamb and learn to love it, the way most of the world does! I think it is an underappreciated protein in Canada.
Moroccan Lamb Burgers
- 2 Pounds Ground Lamb
- 1 Egg
- 1 teaspoon Cinnamon
- 2 teaspoon Cumin
- 1 teaspoon Red Pepper Flakes
- 2 Cloves Garlic Minced or finely diced
- 2 teaspoon Dehydrated Onion Flakes
- 1 Tbsp Honey
Buns & Toppings
- 6 Burger Buns
- 6 tablespoon tzatziki
- 2 tomatoes cut into slices
- 2 Cups Fresh Greens Divided
- ½ Red Onion Thinly sliced
- To make the patties put the meat, egg and all of the spices in a large mixing bowl. Massage the ingredients with your hands until they are all combined but not too much, never over mix your burger mix my friends 🙂
- If you want evenly sized patties you can weigh your total amount of meat then divide it by 6 and weigh out each patty until you have them all the same. Or you can live on the wild side and eye ball it. I like to weigh it because I have all of you and my kids judging my final product. haha.If you are grilling these, I recommend letting the formed patties chill in the fridge before grilling. This helps keep them together. You'll know these are done when the juices run clear.
- Toast your buns under the oven broiler or in a dry frying pan. Add Tzatziki to both the top and bottom bun. place the tomato, lettuce and onion on the top bun. Easy Peasy. Enjoy!!