Mini Moroccan Spiced Lamb Burgers with Mango Chutney
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 15 mini-burgers
Ingredients
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon Harissa
- 1 ¼ teaspoons salt
- ¾ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 2 lbs ground lamb
- 1 jar Stonewall Mango Chutney
- 15 mini brioche hamburger buns, split horizontally
Procedure
In a large bowl mix the shallot, cilantro, harissa, garlic, salt, pepper, coriander and cumin, add the lamb and mix well to combine. Shape mixture in 12-15 ½ inch thick mini patties. Arrange on a baking sheet. The burgers can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.
Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.
Mini Moroccan Spiced Lamb Burgers with Mango Chutney
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 15 mini-burgers
Ingredients
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon Harissa
- 1 ¼ teaspoons salt
- ¾ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 2 lbs ground lamb
- 1 jar Stonewall Mango Chutney
- 15 mini brioche hamburger buns, split horizontally
Procedure
In a large bowl mix the shallot, cilantro, harissa, garlic, salt, pepper, coriander and cumin, add the lamb and mix well to combine. Shape mixture in 12-15 ½ inch thick mini patties. Arrange on a baking sheet. The burgers can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.
Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.