Merguez Burgers with Cucumber Dressing

By • May 14, 2013 2 Comments



Author Notes: [Excerpted from Twenty-Dollar, Twenty-Minute Meals. Copyright 2013 by Caroline Wright. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.]
CarolineWright

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Serves 4

  • 2 teaspoons fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 pound ground lamb
  • 2 minced garlic cloves
  • 1 tablespoon harissa paste
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 3 sliced Kirby cucumbers
  • 1/4 cup Greek yogurt
  • 1 teaspoon red wine vinegar
  1. Preheat a grill to medium-high heat or a grill pan over medium-high heat. Meanwhile, place 2 teaspoons fennel seeds,?1/2 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds in a mortar and crush with pestle.
  2. In a medium bowl, combine the spices with 1 pound ground lamb, 2 minced garlic cloves, 1 tablespoon harissa paste (or 1 teaspoon chili powder and 1/2 teaspoon paprika), 11/2 teaspoons kosher salt, and1/8 teaspoon ground cayenne pepper. Oil the grill grate or pan. Form the spiced meat into four 11/2-inch thick patties and grill, turning once, until charred and cooked through, 4 to 5 minutes per side for medium doneness.
  3. While the burgers are cooking, combine 3 sliced Kirby cucumbers, 1/4 cup Greek yogurt, and 1 teaspoon red wine vinegar in a small bowl. Season with salt and pepper. Serve the burgers on rolls topped with the cucumber dressing.

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