Lamb Merguez Burgers

This is what happens when lamb stops being polite. Eight warm spices are blended into ground lamb to create a burger that doesn’t play it safe. Finished with Chinni’s Coconut Peanut Pachadi sauce to add balance and depth.

Ingredients

2 pounds ground lamb
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
1 tablespoon paprika
1 tablespoon salt
½ teaspoon cayenne
1 teaspoon black pepper
1 tablespoon aleppo pepper
6 garlic cloves
½ small red onion
½ bunch parsley
2 tablespoons sherry vinegar

Other recommended ingredients:

Coconut Peanut Pachadi (duh)
Picked cilantro
Pickled red onions
Sweet Hawaiian or brioche buns

Directions

Blend all ingredients except the lamb in a food processor.
In a large bowl hand mix the lamb and the purée well. Form into eight equal patties and cook the patties in a pan with a little oil or on the grill. We prefer them at medium doneness!
Serve with a generous dollop of Coconut Peanut Pachadi and your other favorite burger toppings. We like pickled red onions, and cilantro, on top of a bun - like a sweet Hawaiian or brioche.