RECIPES: Recipe Details
MOROCCAN SPICED LAMB BURGERS WITH PEACH COLESLAW
Moroccan food is so interesting with it's varied blend of spices. Tried it using ground lamb to make burgers and it was very appetizing.
4 tablespoons purchased slaw dressing, divided
1/2 tablespoon Dijon mustard
2 cups coleslaw mix
1 to 2 ripe medium peaches, chopped
1/4 cup chopped red pepper
1 medium onion, quartered
1 cup cilantro leaves
1/4 cup mint leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
Scant 1/2 teaspoon ground allspice
Scant 1/2 teaspoon cayenne pepper
1 1/2 teaspoons Kosher salt
2 pounds ground lamb
1 6 to 7-ounce block feta cheese, sliced
6 onion rolls, split thinly sliced cucumber for garnish
COLESLAW: Stir 2 tablespoons dressing and mustard in a medium-size bowl. Add coleslaw mix, peaches and red pepper; toss to mix. Refrigerate until serving. BURGERS: Preheat grill to high. In a food processor, pulse the onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne and salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb. Form into 6 patties. Coat grill with nostick cooking spray for grilling. Place patties on grill. Grill patties for 10 to 12 minutes or till no pink remains, turning once. After turning top with slice of feta cheese. During the last minute of grilling, place rolls, cut sides down on edges of grill to toast. Brush rolls with remaining 2 tablespoons of slaw dressing. Place lamb burger on bottom half of roll, top with some peach coleslaw and garnish with cucumber slices. Serves 6.
It may look like an all-American burger but each lamb patty bursts with the favorite flavors of Morocco. Sipping a glass of Sutter wine makes it perfect.