Moroccan Lamb Burger with Green Olive Salsa

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Moroccan Spice Mix
1 teaspoon cayenne pepper
2 teaspoons cumin seed
2 teaspoons fennel seed
2 teaspoons coriander seed
1 tablespoon sweet paprika
2 teaspoons coarse sea salt
1 teaspoon brown sugar
2 pounds ground lamb
1 medium onion, minced
Green Olive Salsa
1 16 ounce jar large green pimento filled olives, drained and rough chop
¼ punch fresh parsley, minced
2 beefsteak tomatoes, diced
¼ cup extra-virgin olive oil
1/2 lemon juiced
6 pita pockets
6 leaves, red leaf lettuce
Vegetable oil for grill surface



Preheat grill to medium-high heat. Brush grates with vegetable oil to prevent the burger from sticking. For Moroccan Spice Mix: In a small food processor, mortar and pestle or pepper mill grind cayenne pepper, cumin seed, fennel seed, coriander seed, sweet paprika, sea salt, and brown sugar. For Burgers: In a medium bowl mix together spice mix above, ground lamb and minced onion. Form in 6 equal size patties. Place patties on direct heat. Grill lamb burgers 5 minutes on each side or until internal temperature reaches 165 degrees. For Green Olive Salsa: In a medium bowl toss together chopped green olives, minced parsley, diced tomatoes, extra-virgin olive oil, and lemon juice. To assemble burgers slice 1/3 portion off the top of your pita; gently open the pocket. Fill the pocket with lettuce leaf, lamb burger then top with a generous portion of green olive salsa.