Grill/Barbecue

Merguez Burgers with Cucumber Dressing

May 14, 2013
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.]
Caroline Wright

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.