Moroccan Lamb Burgers with Beet, Red Onion, and Orange Salsa

Moroccan Lamb Burgers with Beet, Red Onion, and Orange Salsa

  • Prep: 2 hr
  • Cook Time: 8 min
  • Total: 2 hr 8 min
  • Serving: 4 Servings

Who says a great burger has to be made with plain beef? Try this juicy lamb burger smothered in a sweet and citrusy salsa.


  • For the Salsa:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 beets, boiled, peeled, cut into 1/3-inch cubes
  • 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
  • 1 cup chopped red onion
  • 1/4 cup chopped pitted green Greek olives
  • For the Burgers:
  • 1 large shallot, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño chile, seeded, minced
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1-3/4 pounds ground lamb
  • Cooking spray
  • 4 pieces lettuce
  • Mayonnaise to spread
  • 4 large hamburger buns


  1. In a medium bowl, mix together the olive oil, lemon juice and honey with a whisk until well blended. Add the beets, orange, onion and olives and stir well. Season the salsa with salt and pepper, cover and place in the refrigerator to chill.
  2. In a large bowl, mix together the shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin. Add the lamb and mix with your hand or a fork until ingredients are well combined.
  3. Shape the meat into four 1/2-inch patties, cover and then place into the refrigerator for at least 2 hours.
  4. Prepare grill on medium-high heat.
  5. Spray the grill rack with cooking spray and grill the burgers, flipping once, for 4 minutes per side for a medium-rare doneness.
  6. Grill buns, cut side down, for about 2 minutes and then spread some mayonnaise on each bun bottom, followed by a piece of lettuce. Layer each with a burger and then top with the salsa. Serve immediately.

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