Mini Moroccan Spiced Lamb Burgers with Mango Chutney
By Recipe developed for Sur La Table’s Cooking Classes
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Mini Moroccan Spiced Lamb Burgers with Mango Chutney
By Recipe developed for Sur La Table’s Cooking Classes
Share
Yield/Serves:
Makes 15 mini-burgers
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
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.
