Moroccan Spiced Lamb Burger with Harissa Mayo

About This Recipe

Moroccan kefta — spiced ground meat, usually lamb or beef, seasoned heavily with cumin, paprika, cinnamon and fresh herbs — is most often grilled on skewers, but the same seasoning works beautifully mixed into a burger patty. This burger leans into that kefta spice blend, using warm spices instead of the usual Western burger seasonings, and pairs it with a fiery harissa mayo that echoes the chile paste condiment found on Moroccan sandwich carts.\n\nThe technique that keeps these patties juicy is not overworking the meat once the spices and onion are added — lamb has enough fat to stay tender on its own, but overmixing compacts the proteins and makes for a denser, tougher burger. A short rest in the fridge after shaping also helps the patties hold together on the grill.\n\nQuick-pickled red onion adds acidity that cuts through the richness of the lamb, and it takes only the time it takes to shape and rest the patties to come together.

Ingredients

Serves 4

• 600 gground lamb
• 1 smallonion(grated)
• 3 clovesgarlic(minced)
• 1.5 tspground cumin
• 0.5 tspground cinnamon
• 0.5 tspsweet paprika
• 0.33 cupfresh cilantro and parsley(chopped)
• 4burger buns(toasted)
• 0.33 cupmayonnaise
• 1.5 tbspharissa paste
• 0.5red onion(thinly sliced, for quick pickle)
• 2 tbspred wine vinegar
• 1tomato(sliced)

Instructions

1. 1

   Quick-pickle the onion

   Toss sliced red onion with red wine vinegar and a pinch of salt. Let sit at least 20 minutes.

2. 2

   Mix the patties

   Combine ground lamb, grated onion, garlic, cumin, cinnamon, paprika, chopped herbs, and salt and pepper. Mix gently just until combined.

3. 3

   Shape and chill

   Shape into 4 patties, pressing a shallow dimple in the center of each. Refrigerate at least 20 minutes.

   Grating the onion instead of dicing releases its juice directly into the meat, keeping the spiced lamb patties moist as they cook.

4. 4

   Make the harissa mayo

   Stir mayonnaise and harissa paste together in a small bowl until smooth.

5. 5

   Cook the burgers

   Heat a grill pan or skillet over medium-high heat. Cook patties 5-6 minutes per side until well browned and cooked through.

6. 6

   Assemble

   Spread harissa mayo on both cut sides of the toasted buns. Layer tomato, the patty, and pickled onion, then close and serve.

Variations

• •

  Grill the patties over charcoal for a smokier flavor closer to traditional kefta kebabs.

• •

  Add crumbled feta or a slice of halloumi on top for a saltier, Mediterranean-leaning burger.

• •

  Serve the patties on flatbread instead of a bun, with the harissa mayo and pickled onion rolled inside, for a wrap-style presentation.

Storage

Refrigerate cooked patties separately from buns and toppings for up to 3 days. Reheat gently in a skillet, then reassemble fresh.

Frequently Asked Questions