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Moroccan Lamb Burgers with Mint-Yogurt Sauce

slideshow More Amazing Lamb Recipes

  • Total Time:
  • Servings: 4

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  • 1 cup plain whole milk yogurt
  • 1/4 cup chopped mint leaves
  • 1 garlic clove, minced
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons dried currants
  • 2 tablespoons pine nuts
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 3/4 pounds ground lamb
  • Vegetable oil, for the grill
  • 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.

Contributed By Photo © Dana Gallagher Published June 2004

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