Penn Herb Wellness Guide
Merguez Lamb Burgers
Ingredients
- Burgers2 lbs ground lamb
- 1 Tbs garlic, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 1 Tbs sweet paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- 1 tsp cayenne
- 1/2 tsp ground cinnamon
- 6 hamburger buns
- 12 thin slices seedless cucumber
- 12 thin slices tomato
- Yogurt Sauce1 cup plain yogurt
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
Directions
- In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne, and cinnamon until evenly mixed. Divide mixture into patties and refrigerate until ready to grill.
- Combine the yogurt, mint, and cilantro. Cover and refrigerate until ready to serve.
- Heat gas or charcoal grill. When thoroughly heated or when the coals are covered in grey ash, place the burgers on the grill. Cook 6 minutes per side, or to desired doneness.
- Toast hamburger buns on grill.
- Arrange 2 slices of tomato and 2 slices of cucumber on each of the six bun bottoms. Add Merguez burger, a dollop of yogurt sauce, and bun top.
- Serve immediately.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.