Moroccan-Spiced Lamb Burgers

These juicy ground lamb burgers are flavored before grilling with a simple blend of spices common to the cuisine of Morocco. To accent the flavor further, we repeated the same spices in an easy, seasoned ketchup that’s finished with a bit of fresh mint. Serve on soft rolls with grilled onion and sliced ripe tomato.

Moroccan-Spiced Lamb Burgers

Moroccan-Spiced Lamb Burgers

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Juicy, grilled lamb burgers flavored with a Moroccan-inspired blend of garlic and spices and topped with fresh tomato, grilled onions and seasoned ketchup.


  • 1 lb ground lamb
  • 1 tablespoon tomato paste
  • 1 clove garlic, very finely chopped
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon onion powder
  • 4 slices 1/4-inch thick sweet onion
  • 4 round sandwich rolls, sliced
  • 4 slices ripe tomato

For the spiced ketchup:

  • 1/2 cup ketchup
  • 1 tablespoon tomato paste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon fresh mint, finely chopped


  • Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
  • Combine the ground lamb, tomato paste, garlic, salt, a few grinds of black pepper, cinnamon, cumin, coriander and onion powder in a shallow bowl. Use a wooden spoon to combine the meat ingredients as best you can before doing a final, gentle mix with your hands. Gently form the patties into quarter-pound portions and make a slight depression in the center of each with your thumb. Place on a plate and refrigerate for 15 minutes.
  • While the lamb burgers chill, make the sauce. Combine the ketchup, tomato paste, cinnamon, cumin and coriander in a microwave-safe bowl. Heat on 50% power for about 30 seconds – just long enough to warm the mixture slightly, then stir in the mint and set aside until ready to use.
  • Oil the grill grates, add the onion slices and grill until they’re lightly browned and softened, about 1 minute per side. Transfer to a plate and set aside.
  • Oil the grill grates a second time, add the lamb burgers and grill until you see juices start to accumulate on the top of the meat, approximately 4 minutes. Flip the burgers and grill for an additional 3 minutes, or until they reach desired doneness (recommended internal temperature of 160°F). Transfer to a plate and let rest for 5 minutes.
  • To serve, add a slice of onion and tomato to the bottom half of each roll. Add a lamb burger and top with sauce.
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