If you visit the Mediterranean, you’re bound to see lamb sizzling away over the coals on many a grill. The meat’s tender texture and distinct flavor make it the perfect candidate for a smoky char and an assertive spicy mayo. Serve this lamb burger next to a Grilled Greek Salad, and wash it all down with an ouzo-spiked melon cocktail.
What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets or you can make your own.
Game plan: If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
For the burgers:
by Dan Koday | Unbreakable glasses, plates, and other stylish and shatterproof dinnerware is just what you need for...