Photo by Andrew Cebulka

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4 burgers

  • 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

  • from Chef Craig Deihl of Cypress in Charleston, SC

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