Merguez Lamb Burger
uicy lamb burgers seasoned with North African-inspired merguez spices, harissa, cumin, and coriander, then grilled and finished with cooling herbs and bright toppings.
Equipment
- Grill or grill pan
- Mixing bowl
- Small dry skillet
- Tongs or spatula
Ingredients
Lamb Burgers
- 1½ pounds ground lamb
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
4 burger buns
Toppings
- ½ cup sliced cucumber
- ¼ cup pickled red onions
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ½ cup harissa yogurt sauce or garlic yogurt sauce
Instructions
- Toast 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon smoked paprika in a dry skillet for 30–60 seconds, until fragrant.
- In a bowl, gently combine 1½ pounds ground lamb, 1 tablespoon harissa paste, toasted spices, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Form the lamb mixture into 4 patties, slightly wider than the buns.
- Preheat grill or grill pan to medium-high heat.
- Grill patties for 4–5 minutes per side, or until internal temperature reaches 145°F for medium or desired doneness.
- Toast 4 burger buns on the grill for 1–2 minutes.
- Spread each bun with harissa yogurt sauce or garlic yogurt sauce.
- Build burgers with lamb patties, sliced cucumber, pickled red onions, mint, and cilantro.
Notes
Mix lamb gently to avoid dense burgers.
Harissa brands vary in heat; start with less if using a very spicy paste.
Ground lamb is best around 80–85% lean for burgers.
Serve with fries, couscous salad, grilled vegetables, or cucumber salad.
Harissa brands vary in heat; start with less if using a very spicy paste.
Ground lamb is best around 80–85% lean for burgers.
Serve with fries, couscous salad, grilled vegetables, or cucumber salad.
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