MoRockin’Couscous Burger with Dilly Cukes

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


4 1/2 oz. water
1 tsp juice from fresh lemon
1/4 tsp Kosher salt
4 Tbsp Moraccan couscous
Grilled Lemons:
1 large lemons
1 1/2 Tbsp Colavita Extea Virgin Olive Oil
1 tsp Kosher salt
2 tsp fresh cracked black pepper
Dilly Cukes:
2 1/2 cups seedless cucumber – sliced into 1/16 inch thick disks using a mandolin
3/4 cup plain yogurt
1 1/2 tsp fresh dill – chopped small
1 tsp Kosher salt
26 oz choice beef chuck whole meat/not ground – must be about 29% fat (which is roughly 19 oz lean meat and 5.5 oz fat)
7 oz lamb loin – 100% lean
1/4 cup fresh garlic – chopped
6 Tbsp fresh thyme leaf – chopped
1/2 cup flat leaf parsley – chopped
3 Tbsp chopped fresh mint
4 Tbsp Colavita Extra Virgin Olive Oil
2 Tbsp Kosher salt
1 1/2 Tbsp fresh cracked black pepper
Vegetable oil to brush the grill
6 Kalamata Olive Buns
2 Tbsp Colavita Extra Virgin Olive Oil



Directions: Heat gas grill to medium high heat. To make the couscous combine the water, lemon juice and salt in a small pot or frying pan cover it and bring it to a boil by placing it on the hottest part of the grill. Spread the couscous out in the bottom of a small, shallow container roughly 4 by 4 inches. A plastic food storage container works well. Pour boiling liquid over couscous, spread evenly and cover with plastic wrap for 2 minutes. Remove wrap and hold couscous at room temperature until needed. To make the Grilled Lemons, slice 1/2 inch off both ends of all 3 lemons and discard ends. Slice lemons into 1/4 inch thick slices. Remove the seeds with the tip of a knife careful not to tear the flesh or lose the juice. Toss the olives in a bowl with the Colavita oil, salt and pepper. Lay the slices on the medium heat part of grill and cook for about 1 minute or until they begin to brown. Turn over and repeat. Remove from grill, place in small container and allow to cool. When cool enough to touch chop lemons small and place back in container along with all juices left on cutting board. To make the Dilly Cukes pat any excess water from sliced cucumbers mix with yogurt, chopped dill and salt. Hold in refrigeration until needed. To make the patties dice the beef (and fat if purchased separately) and lamb into 1/4 inch cubes. Place in large bowl with chopped garlic, thyme, parsely, 2 Tbsp Colavita oil, salt and pepper. Mix well and grind in meat grinder with large die. Fold in the chopped mint, the diced grilled lemons along with the juice and 6 Tbsp of the cooked couscous. Form into 6 bun size patties. Brush the grill with vegetable oil and moisen both sides of each burger with the remaining 1 Tbsp. Colavita oil. Place patties on medium high heat part of grill and cook for 3 minutes. Turn and cook for 3 more minutes. This should keep the burgers medium rare. Slice the olive buns in half, brush Colavita oil on cut sides of buns and toast on the coolest part of the grill until golden brown. Place patties on bottom of bun, top with equal amounts of Dilly Cukes (lightly shake off any excess yogurt) and place bun top on. Serve immediatly.