The Casbah Lamb Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

My new friend is originally from Morroco.We have had many conversations about Morrocan cuisine. I came up with this recipe and dedicate it to my Morrocan friend, Hassan!


Burger Relish:

1/4 c. harissa paste
1 1/2 c. diced red onion
1 tbs. lemon zest
3 tbs. chopped fresh cilantro
1 1/2 c. diced, seeded tomato
1/4 c. finely diced oil cured black olive

Burger Ingredients:

2 lbs. ground lamb
2 tbs. grated fresh ginger
2 tsp. ground cumin
2 tsp. Kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cayenne pepper
1/2 tsp. ground black pepper

Other ingredients:

vegetable oil for brushing grill rack
6 ciabatta rolls (sliced in half)
1 head green leaf lettuce


Preheat gas grill to medium-high.

Combine harrisa paste, red onion, lemon zest and cilantro. Fold in tomato and black olives. Set aside.

Combine lamb, ginger, cumin, salt, cinnamon, cayenne and black pepper. Divide into six equal portions. Hand shape portions into squares that are the same width as the rolls.

Brush grill rack with oil and grill patties for 4-6 minutes a side. Flip patties only once. Place rolls on grill (cut side down) during the last minute of grilling. Rolls should be lightly toasted.

Assemble burgers by placing 3 layers of lettuce on bottom half of rolls. Next add the patties, then top each patty with an equal portion of the relish. Add top half of roll, cut diagonally and serve.