Moroccan Lamb Burgers with Quinoa Tabbouleh

I discovered this recipe in Williams Sonoma’s cookbook Two in the Kitchen. In it they have a whole section on “Supper for Two”. This is an invaluable section of any cookbook. Being that it’s just my husband and myself I am always grateful for recipes that are tailored for two but these recipes are also easy enough to make larger quantities of. 

The first recipe in this section that caught my was the Moroccan Lamb Burgers. In this recipe they recommend a pairing of Quinoa Tabbouleh. This ticked all the boxes for me. It used lamb, it used a grain, it’s light, and it’s refreshing.

For the Moroccan Lamb Burgers, in a medium bowl add:

  • 1 pound Ground Lamb
  • 2 tablespoons Fresh Mint, minced
  • 2 tablespoons Flat-leaf Parsley, minced
  • ½ White Onion, small, finely chopped
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • pinch of Cayenne Pepper

Using your hands mix all the ingredients together until well combined. Portion the mixture in to serving sizes. (This recipe will make four – 4 ounce patties or eight – 2 ounce patties. I do the large if it’s a dinner and the smaller if it’s a lunch.) Once your patties are formed set them aside until you’re ready to grill them.

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For the Yogurt Sauce, in a small bowl add:

  • 1 ½ teaspoons Fresh Mint, minced
  • 1 ½ teaspoons Flat-leaf Parsley, minced
  • 2 ounce Plain Yogurt
  • ¼ teaspoon Ground Cumin

Mix well and season with Salt and Cayenne Pepper to taste. Set aside until ready to use.

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For the Quinoa Tabbouleh, in a fine mesh strainer rinse:

  • 140 grams Quinoa

In a small saucepan add the quinoa and:

  • 12 fl ounces Chicken Stock (You can also use vegetable if you want a meatless option)
  • pinch of Salt

Bring to a boil, reduce to a simmer, cover and cook for 12 minutes. After it’s done cooking pour it back into the fine mesh strainer and rinse under cold water for a couple minutes to fully cool.

In a large bowl add:

  • Zest and Juice of 1 Lemon
  • 1 Garlic Clove, minced
  • 1 ½ teaspoon Pomegranate Molasses
  • ½ teaspoon Granulated Sugar
  • 2 fl ounces Olive Oil

Whisk together to emulsify. Then add the quinoa and toss well. Add:

  • 1 large Tomato, diced
  • ½ an English Cucumber, diced
  • 2 Green Onions, thinly sliced
  • 2 tablespoons Fresh Mint, minced
  • 2 tablespoons Flat-leaf Parsley, minced

Toss everything together. I like to do this first so that the tabbouleh has time to merry before I serve it. This recipe will make eight 4 ounce servings.

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To pull it all together I grill my lamb patties. If I am going it in winter my hack is to use a panini grill. The ribbed surfaces of the pan and the lid do a good job of mimicking a grill. I also like to brush my patties with a little olive oil to prevent sticking. Then for plating I serve up a portion of the tabbouleh with a pita or flour tortilla, one of the lamb patties, a dollop of yogurt sauce on top of that, ass well as a cherry tomato, and a couple sliced of cucumber on the side.

Moroaccan Lamb Burgers

 

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