Recipe: Lamb Burgers with Moroccan Spices and Orange Salsa

Bon Appetit’s gorgeous new grilling tome reminds us that good burgers come in all shapes, colors and textures. The Grilling Book includes burger recipes for turkey, chicken, salmon, tuna, and veggie; plus, it features this mouth-watering lamb burger topped with a salsa of segmented orange slices, beets and green olives. Don’t want to make the salsa? Top it with thick (read: full fat) Greek yogurt mixed with feta cheese, minced garlic and fresh herbs like dill or mint. Instead of a classic bun you can do as Bon Appetit Editor Adam Rapoport suggests and use lavash or another flatbread instead.

Hear about Rapoport’s other non-beef burger suggestions this weekend on Good Food.

Lamb Burgers with Moroccan Spices and Orange Salsa

Makes 4

Salsa

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

2 beets, boiled, peeled, cut into ⅓-inch cubes

1 large orange, peel and pith cut away, flesh cut into ⅓-inch cubes

1 cup chopped red onion

¼ cup chopped pitted green Greek olives

Kosher salt and freshly ground black pepper

Burgers

1 large shallot, minced

2 Tbsp. chopped fresh cilantro

1 jalapeño, seeded, minced

1 garlic clove, minced

1¼ tsp. kosher salt

¾ tsp. freshly ground black pepper

½ tsp. paprika

½ tsp. ground cumin

1¾ lb. ground lamb

Vegetable oil, for brushing

4 large cracked-wheat or sesame seed hamburger buns, sliced

1⅓ cups thinly sliced Bibb lettuce

Mayonnaise

Subtly spiced with cumin, paprika, jalapeño, and cilantro, these tender lamb burgers get a nice boost from a bright-tasting salsa made with beets instead of tomatoes.

Salsa

Whisk first 3 ingredients in a medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper. Can be made 8 hours ahead. Cover and chill.

Burgers

Stir shallot, cilantro, jalapeño, garlic, salt, pepper, paprika, and cumin in a large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four ½-inch-thick patties. Using your thumb, make a small indentation in the center of each patty. Arrange on a small baking sheet. Can be made 8 hours ahead. Cover and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Grill buns, cut side down, until golden, about 2 minutes; transfer to a work surface. Grill burgers until slightly charred and cooked to desired doneness, 3 to 4 minutes per side for medium-rare. Place lettuce and a large spoonful of salsa on each bun bottom. Top each with burger, mayonnaise, and bun top. Serve with remaining salsa.

From The Grilling Book by Bon Appetit/ Andrews McMeel Publishing, LLC