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Author Notes: Ground beef or lamb patties are spiced with fragrant Ras-el-Hanout, a North African spice blend, topped with a delicate pistachio "crust" and baked in the oven rather than on the stovetop for a healthier and juicier burger. Chopped mint and cilantro give these burgers a wonderfully refreshing taste. —Mylittlejarofspices
- 1 pound Ground beef or lamb
- 1 Red onion
- 1/3 cup Fresh cilantro
- 1/4 cup Chopped fresh mint
- 1 Egg
- 1.5 tablespoons Arrowroot flour (or other starch)
- 1 tablespoon Ras-el-Hanout spice blend
- 1/3 cup Sweet Sultana Raisins
- 1/2 cup Raw pistachios
- Salt and Pepper
- Preheat oven to 400°F (205°C) and line a rimmed baking sheet with aluminium foil. Place a wire rack over the baking sheet leaving about 1 inch of space between them for optimal air circulation. Cooking the burgers this way will allow for them to cook evenly on all sides without the need to flip them over, all the while staying juicy on the inside, and the baking sheet will catch any drippings.
- In a large bowl, season the ground meat to your liking with salt and pepper. Chop the onion, garlic, cilantro, mint and add to the meat along with the spices, raisins, egg and tapioca (or arrowroot) and combine gently using your hands without overworking the meat.
- Shape into medium-sized patties (should yield 6 to 8) and place them on the wire rack. Sprinkle chopped pistachios over each patty to make a top “crust”.
- Cook the burgers in the oven for 12-16, depending on how you like them done. If you have a meat thermometer, check for 130°F for medium-rare, 140°F for medium and 160°F for well-done. Serve.