Moroccan Lamb-burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1/2 English cucumber, grated
5 cloves of garlic, minced
1/2 c plain non-fat yogurt
1 tsp + 1 Tbsp lemon juice
olive oil
2 1/2 lb ground lamb
2 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp paprika
1/4 tsp ground cinnamon
1 tsp onion powder
1 1/2 tsp fresh ginger, grated or finely chopped
1/4 c onion, finely diced
12 green olives, coarsely chopped
1/4 c canned chickpeas, coarsely chopped
3 tbs fresh chopped cilantro
1/3 c hummus
1/3 c feta, crumbled
3 pieces of Naan bread or other flatbread



Tzatziki sauce: Squeeze the water out of the grated cucumber and put the cucumber in a bowl. Add the yogurt, 1 clove of minced garlic, and 1 tsp of lemon juice and stir to combine. Season to taste with salt and pepper and drizzle with olive oil. Set aside.

For the patties: Combine the lamb, 4 cloves of minced garlic, spices, ginger, onion, 1 Tbsp lemon juice, and chopped olives, chickpeas, and cilantro. Divide and shape into 6 patties.

Brush the patties lightly with olive oil and grill on high direct heat for about 7 minutes total.

To assemble the burgers, divide the Naan bread into 12 equal pieces. Spread the hummus evenly on the 6 bottom pieces. Place the lamb patties on the hummus and top with the crumbed feta and Tzatziki sauce. Finish off with bread.