These Moroccan-spiced lamb burgers have been a summertime BBQ favorite for a number of years here on the farm. Every time we make them, we never seem to make enough!

We don’t eat a lot of meat, as we prefer to eat food we raise ourselves. However, as we don’t raise much meat on the farm, we do occasionally source pastured, sustainably raised, local meats.

A branch of Mr. CV’s family were historically sheep ranchers in Northern California, and I grew up in England where New Zealand lamb was very much a staple in the family diet.

Lamb is not particularly popular here in the United States, relative to other parts of the world, and primarily seems to lurk in the shadows of the American beef industry, although lamb has been gaining popularity in recent years.

Many Americans seem consider lamb to be ‘too gamey’, but in my opinion that perception is primarily because the average American palette has been dulled by the flavorless characteristics of feed-lot finished grain-fed meats over the last few decades. Just as with any pasture-raised meats, lamb has flavor, it’s supposed to!

Next time you fire up the grill, and are looking for a sustainable food choice, you might consider lamb for a change. As sheep are grazed on grass, lamb is a naturally sustainable choice, and as most lamb is raised by small scale or family farmers, you’ll be helping to support smaller, sustainable farming too.

These succulent burgers are rich with warm flavorful spices, brightened with a little citrus in the feta spread, and if you serve them on homemade burger buns, they will beat out almost any burger you could find…anywhere!

I personally recommend preparing these burgers the night before, and holding them in the fridge to allow the flavors to meld before grilling, but they’ll still be great prepared just a few hours in advance.

Yield: 8 Quarter-Pound Burgers

Ingredients

Burgers:

2-1/4 Pounds Ground Lamb
4 Tbsp Minced Fresh Mint Leaves
1/2 Cup Minced Shallots
1 Tbsp Minced Fresh Garlic
1 1/2 Tsp Kosher Salt
3/4 Tsp Ground Cumin
3/4 Tsp Ground Coriander
1/2 Tsp Ground Allspice
1/2 Tsp Smoked Paprika
1/2 Tsp Ground Cinnamon

Spread:

4 oz Feta Cheese, Crumbled
4 oz Cream Cheese, softened
1/4 Cup Fresh Mayonnaise
3 Tbsp Finely Chopped Scallions
1 Tbsp Extra Virgin Olive Oil
1/2 Tsp Grated Lemon Zest
1/4 Tsp Cayenne Pepper

Buns:

8 of The Most Famous, and Beautiful, Burger Buns

Equipment

Food Processor (optional)
Large Mixing Bowl
Burger Press (optional)
Grill
Instant Read Thermometer

Prepare The Burgers

In a small bowl mix together the cumin, coriander, allspice, paprika, cinnamon, and salt. In a large mixing bowl combine the lamb, mint, shallots, garlic, and add the blended spices. Mix thoroughly, with clean hands, to ensure an even texture.

Weigh the mixture, and divide into 8 even pieces. Shape each burger to be approximately 4-1/2 to 5 inches in diameter, and approximately 1/2 inch thick. You want the burgers to be slightly wider than the diameter of the buns you’ll be serving them on, as the burgers will shrink a little on the grill.

You can use a burger press, shape them free-form by hand, or cheat, like I do, and use an inverted lid of roughly the right dimensions, lined with a little plastic wrap to help release the burger intact.

Regardless, for even cooking, you want all of the burgers to be the same diameter, and thickness, to ensure even cooking.

As you finish each one, set the burger on a plate lined with wax paper.

If you need to stack them, just be sure to layer a sheet of wax paper between the burgers so they don’t stick to each other.

Wrap, and hold in the refrigerator for at least 2-3 hours before grilling for the best flavor.

Prepare The Feta Spread

Combine the feta cheese, cream cheese, mayonnaise, scallions, olive oil, lemon zest, and cayenne pepper in the bowl of a food processor.

Pulse in the food processor until smooth.

Alternatively, you can mix the spread in a bowl, but if mixing by hand, mince the scallions a little smaller first.

Cover, and refrigerate the feta spread until ready to use.

Grill The Burgers

Heat the grill to medium-high heat. Brush each side of the burgers lightly with olive oil, and grill approximately 3-5 minutes a side, to taste. For medium you want the internal temperature to register 160F*.

Serve on warm, or toasted, burger buns, topped with the feta spread, and a few leaves of fresh summer lettuce.

They honestly don’t need anything else…except maybe a little potato salad, and some friends to share them with.

Hungry? Enjoy!

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*Safe Minimum Cooking Temperatures at Foodsafety.gov