North African Coconut Lamb Burger

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.


1/4 cup pitted Medjool dates, chopped
3 tablespoons lemon juice
1 cup plain yogurt (preferably Greek-style yogurt)
3 red peppers, stems removed, seeded, and julienned
1 large carrot, julienned
1/4 cup slivered almonds, toasted
1/4 cup golden raisins
2 tablespoons coconut milk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh mint leaves, chopped
2 pounds ground lamb
1/2 cup shredded coconut, toasted and finely chopped
2 tablespoons coconut milk
2 cloves garlic, finely minced
1 teaspoon ground coriander
1/2 teaspoon ground cloves
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Date Yogurt, in the bowl of a food processor combine dates, lemon juice, and yogurt; process until well combined. Refrigerate until serving.

To make Red Pepper Slaw, in a medium mixing bowl combine red peppers, carrot, almonds, raisins, coconut milk, olive oil, and mint. Mix well to combine.

To make the patties, combine the lamb, shredded coconut, coconut milk, garlic, coriander, cloves, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Date Yogurt on the cut sides of the buns. On each bun bottom, place a patty and an equal amount of Red Pepper Slaw. Add the bun tops and serve.