Tagine Burger

July  1, 2014
0 Ratings
  • Makes 3-4
Author Notes

This juicy lamb burger is inspired by the sweet and savory tagines of Morocco (specifically the Lamb Tagine with Honeyed Figs on my blog, Global Table Adventure). Just like a real tagine, the burger is moistened with grated red onion, then seasoned with garlic, ginger, and cinnamon. But it's all about the topping, a completely irresistible blend of fig jam simmered with orange blossom water (!!) and saffron. The flavor is altogether haunting - a real snapshot of the sweet and savory tagines of North Africa.

I like this tagine burger best served on a good quality hamburger bun, preferably fresh from the local bakery (it'll have more tooth).

This burger is a part of my three-part series "The World in 12 Burgers." , where you'll find burgers inspired by every main region of the world. I chose to share this burger in particular because the flavors were so unusual, and yet utterly delightful! —Sasha (Global Table Adventure)

What You'll Need
  • For the Tagine Burger
  • 1 pound ground lamb
  • 1 small red onion (grated & excess liquid drained off)
  • 1 large clove garlic (crushed)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground pepper
  • 3-4 Bakery-fresh Hamburger Buns
  • 1 red onion, sliced in rings
  • For the Fig Topping
  • 1/2 cup fig jam
  • 1 pinch saffron
  • 1/2 teaspoon orange blossom water
  1. For the Fig Topping: Warm fig jam with a pinch of crushed saffron until simmering and the fragrance of the saffron releases. Remove from heat and stir in the orange blossom water. Cool to thicken.
  2. Combine the ground lamb with the grated and drained red onion, crushed garlic, ground cinnamon, ground ginger, ground pepper, and salt.
  3. Shape into patties (3 thick ones, or 4 quarter-pounders) and cook on a well-oiled grill over medium heat until done (flipping once). Generally this takes 3-6 minutes per side, depending on the burger's thickness.
  4. Serve on a toasted bun with grilled red onion rings and heaps of fig topping (see below).
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