The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Lamb Burger


1 English cucumber, shaved into coins

2 tablespoons mint, chopped chiffonade

Salt and pepper

Juice and zest from 1 lemon

¼ cup Greek yogurt

2 pounds ground lamb shoulder

6 tablespoons merguez spice (recipe follows)

4 buns, preferably homemade

1 large tomato, cut into 4 even slices

Merguez Spice

2 tablespoons ground fennel

2 tablespoons ground cumin

2 tablespoons fresh oregano, chopped

¼ cup smoked paprika

2½ tablespoons black pepper

2 tablespoons ground coriander

2 tablespoons crushed red pepper

¼ cup salt

3 tablespoons granulated garlic

½ teaspoon ground cinnamon


  1. Macerate cucumbers, mint, salt, pepper, and lemon juice for 10 minutes. Strain and mix with Greek yogurt and lemon zest. Refrigerate.
  2. In a bowl, combine ground lamb and merguez spice. Lightly incorporate, but do not overwork, and form into 4 equal-size patties.
  3. On a high-temperature grill, cook burgers for 4-5 minutes on each side. They should be medium well. Remove from grill and rest for 1-2 minutes.
  4. Place burger on the bottom of each bun, top each burger with a tomato slice, and finish with cucumber mixture and top bun.
Merguez Spice

Combine all ingredients evenly. Yield / approximately 1½ cups

Print Recipe