Moroccan Lamb Burgers with Mint-Yogurt Sauce
© Dana Gallagher

Moroccan Lamb Burgers with Mint-Yogurt Sauce

  • ACTIVE: 25 MIN
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  1. 1 cup plain whole milk yogurt
  2. 1/4 cup chopped mint leaves
  3. 1 garlic clove, minced
  4. 1 tablespoon plus 1 teaspoon fresh lemon juice
  5. Kosher salt and freshly ground pepper
  6. 2 tablespoons dried currants
  7. 2 tablespoons pine nuts
  8. 2 tablespoons coarsely chopped flat-leaf parsley
  9. 1 teaspoon finely grated lemon zest
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon ground coriander
  12. 1/2 teaspoon cinnamon
  13. 1 3/4 pounds ground lamb
  14. Vegetable oil, for the grill
  15. 4 hamburger buns or kaiser rolls, split
  1. In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate.
  2. In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.
  3. Scrape the currant–pine nut paste into a large bowl and add the ground lamb. Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
  4. Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.
Make Ahead
The yogurt sauce and burger patties can be refrigerated overnight. Let the burgers stand at room temperature for 15 minutes before grilling.
Serve With
French fries.