Ingredients:
- 2 pounds ground American Lamb
- 1 tablespoon finely chopped garlic clove
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup red wine vinegar
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne and cinnamon until evenly mixed. Divide mixture into patties and refrigerate until ready to grill.
Yogurt Sauce
- 1 cup plain yogurt
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro leaves
Combine the yogurt, mint and cilantro. Cover and refrigerate until ready to serve.
- 6 hamburger buns
- 12 thin slices seedless cucumber
- 12 thin slices tomato
Heat gas or charcoal grill. When thoroughly heated or when the coals are covered in grey ash, place the burgers on the grill. Cook 6 minutes per side, or to desired doneness. Toast hamburger buns on grill. Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun bottoms. Add Merguez burger, a dollop of yogurt sauce and bun top. Serve immediately.
Nutrition per serving: 577 calories, 43 g protein, 25 g carbohydrate, 33 g total fat
(52% calories from fat), 149 mg cholesterol, 2 g fiber, 1130 mg sodium, 12 mg niacin,
0.31 mg vitamin B6, 4.11 mcg vitamin B12, 5 mg iron, 8 mg zinc.
6 servings. Preparation time: 35 minutes. Cook time: 12 minutes
Recipe and image provided by the American Lamb Board
