Moroccan-spiced Lamb Burgers With Beet Salsa

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large shallot, minced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno chile, seeded, minced
• 1 garlic clove, minced
• 1 1/4 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 3/4 lbs ground lamb
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 beets, boiled, peeled, cut into 1/3-inch cubes
• 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
• 1 cup chopped red onion
• 1/4 cup chopped pitted green greek olive
• bun
• lettuce, and
• mayonnaise

Recipe

• 1 i like to make the salsa earlier to let the flavors work together but it isn't needed. to make the salsa whisk first 3 ingredients in medium bowl to blend. mix in next 4 ingredients. season to taste with salt and pepper. can cover and refrigerate up to 8 hours.
• 2 for burgers: stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. add lamb and mix gently to combine. shape mixture into four 1/2-inch-thick patties. arrange on small baking sheet.
• 3 grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. place lettuce and large spoonful of salsa on each bun bottom. grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. place 1 burger on each bun. top each with mayonnaise and bun top. serve with remaining salsa.