Moroccan Lamb Burgers

With Summer’s warm weather waning, grilling goes by the wayside. Tailgating presents one of the few remaining opportunities to soak in those grilled food smells. While tailgaters may go to hamburgers and hot dogs first, this is still an opportunity for interesting food that will please all. This past weekend I seized that opportunity with Moroccan Lamb Burgers. The smell of grilled lamb was positively entrancing, and the Moroccan spices provided just enough to make them different and special. This recipe is adopted from Gourmet, 2007. While entitled Charmoula Lamb Burgers, they remind me of my trips to Morocco and the spices from there I love (cumin topping the list). Not personally an olive fan, I suggest hummus as a spread substitute instead of the recommended tapenade.  A slice of feta cheese to top the cooked burgers also makes a fun addition!

Ingredients:
1 1/2 lbs ground lamb
3 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika (not hot)
1/2 tsp cinnamon
1/2 tsp cayenne
1/4 cup chopped cilantro

Directions:
Mix the garlic, spices, cilantro and ground lamb until evenly combined.  Form patties.  Grill over medium heat, turning once, 6 to 7 minutes total for medium rare.  Finish with a slice of feta, lettuce, tomato and hummus spread on a toasted bun.