Moroccan Spiced Lamb Burgers with Pistachio Crust
These healthy lamb burgers are spiced with Moroccan seasonings and fresh herbs, and baked in the oven for a juicy and firm patty. If you have Ras-el-Hanout Moroccan spice blend on hand, replace seasonings in the ingredient list with 1 Tbsp of that. You can also use ground beef. Great for entertaining.
- 1 lb 1 lb 1 lb Ground Lamb, or ground beef
- 1 whole 1 whole 1 whole Red Onion, finely diced
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 3 sprigs 3 sprigs 3 sprigs Cilantro, chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Mint Leaves, chopped
- 1 whole 1 whole 1 whole Egg
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Arrowroot Flour, or tapioca flour
- 0.25 cup 0.25 cup 0.25 cup Raisins, Sultanas
- 1 tsp 1 tsp 1 tsp Cumin
- 1 tsp 1 tsp 1 tsp Turmeric
- 0.5 tsp 0.5 tsp 0.5 tsp ground Coriander
- 0.5 tsp 0.5 tsp 0.5 tsp Chili Powder
- 0.5 tsp 0.5 tsp 0.5 tsp black and white Peppercorns, ground
- 1.5 tsp 1.5 tsp 1.5 tsp Salt
- 0.5 cup 0.5 cup 0.5 cup Roasted and Salted Pistachios
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 F and line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet leaving about 1 inch of space between them for optimal air circulation. Cooking the burgers this way will allow for them to cook evenly on all sides without the need to flip them over, all the while staying juicy on the inside, and the baking sheet will catch any drippings.
- In a large bowl, season the ground meat with salt and ground peppercorns. Add the finely diced onion, garlic, cilantro, mint, spices, raisins, egg and tapioca (or arrowroot) and combine gently using your hands without overworking the meat.
- Shape into medium-sized patties (should yield 6-8) and place them on the wire rack. Sprinkle chopped pistachios over each patty to make a top crust.
- Cook the burgers in the oven for about 10-15 minutes, depending on how you like them done. If you have a meat thermometer, check for 130 F for medium-rare, 140 F for medium and 160 F for well-done. Serve.
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