Moroccan Lamb Burgers {Recipe}

December 20, 2012

Back in August I cut out a recipe from Parents Magazine for Moroccan Lamb Burgers with Spiced Ketchup. Like I do with most of the recipes I cut out, I stuck it in my recipes-to-make folder and put it away. A few weeks ago, as I was looking through the folder for some new recipe inspiration, I came upon this ripped out page and decided it was time to make it. But of course I couldn’t leave well-enough alone. After looking in my fridge and seeing what other ingredients I had, I came up with my own variation of Moroccan lamb burgers. I still made the Spiced Ketchup from the original recipe, but I honestly have to say that I preferred my Orange-Ginger Cranberry Sauce on top. 

Moroccan Lamb Burgers recipe

Servings 8
Author Jessica Levinson


  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons coarsely chopped parsley
  • 2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper
  • 2 pounds ground lamb


  1. In a small dish, combine the lemon juice, lemon zest, parsley, cumin, coriander, cinnamon, salt, and pepper to make a paste.
  2. In a large bowl, mix together the lamb with the spice paste. Form into 8 patties and place on a greased broiling rack over a baking sheet or broil pan (you want to have the burgers on a rack so that the baking sheet can catch drippings).
  3. Broil burgers about 6 minutes per side for medium rare.

Moroccan Lamb Burgers recipe

I normally would serve these on whole wheat buns, but since we were having them for Friday night Shabbat dinner and I knew we would be eating challah, I didn’t think we needed a bun too. So I served them bunless with side dishes. 

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