Inspired by the cuisine of Morocco, these savory lamb burgers feature mint, coriander (fresh and dried), garlic, and cumin which results in a delicate yet intensely flavored burger that can be served over a salad, with a pita or in a traditional bun.
Back in September my husband, daughter and I took a day trip up to Christianson’s Nursery in the scenic Skagit Valley. The nursery is one of my favorite sources for unique plants but on this sunny Sunday our destination was The Skagit Valley Farmers Market held in The Vinery, a recently restored 6000 square foot historic pea vining site. This was the inaugural year for the market, which ran from May to September and on this Sunday the local artisans, farmers, ranchers, beekeepers and bakers offered an array of lovely items.
After poking around the simply stunning Vinery with my daughter, I started to hunt down my husband and eventually found him talking to Mike Donnelly of Martiny Livestock LLC, a small family ranch located in Birdsview, WA. Mike was enthusiastically showing my husband the cuts of processed and vacuum-packed lamb he had on hand. I then saw a sign on the table indicating we could purchase a whole lamb as opposed to cuts.
In short order, we arranged for pickup, and I now have an array of different lamb cuts at the ready-steaks, chops, ribs, and about 15 one pound packages of ground lamb. I’ve always loved a good lamb burger so I started to mentally fabricate flavor profiles that could work with such a treasure trove in the freezer.
Last week during a cold and dark rainy afternoon I decided to get adventurous and developed a Moroccan-inspired lamb burger. I basically added diced onion, fresh mint, and coriander, plus garlic, cumin and ground coriander with some panko and an egg. My husband formed the mixture into three five-ounce patties using a hamburger ring. Grilled outside during that horrific rain, served on a toasted brioche bun with homemade chimichurri and just picked winter lettuces, it was delicious, warming, restorative, and uplifting in each savory bite.
Here’s the recipe, which features a stovetop cooking technique on a ridged grill pan or cast iron frying pan but also offers tips for grilling outside…if you care to brave the elements!
Lamb Burger with Mint, Coriander and Cumin
- ridged grill pan or cast iron frying pan
- Pyrex bowl
- 1 pound ground lamb
- 1/4 small onion, chopped
- 1/4 cup panko (Japanese bread crumbs)
- 1 egg
- 3 Tablespoons chopped fresh mint
- 1/4 cup chopped fresh coriander
- 4 garlic cloves, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon salt
- in a medium bowl combine the lamb, onion, panko, egg, fresh mint, fresh coriander, garlic, cumin, ground coriander and salt. With a spoon or very clean hands, combine the mixture thoroughly and divide into three even patties.
- Spray the patties lightly with oil on both sides. Preheat a Le Creuset ridged grill pan or cast iron frying pan over high heat. Sear the lamb burgers one minute on each side. Then reduce the heat to moderately high and cook the lamb burgers for about five minutes on each side for medium doneness. (Alternatively cook the burgers on a grill, searing them for about a minute on each side and then moving them to moderately high heat on the grill and cook for about five minutes on each side as well.)
- Serve the lamb burgers with traditional buns, brioche, pita bread or on a lightly dressed salad of seasonal greens.