armagazine.com/lambmerguez-sausage-patties
[From our kitchen: Merguez hails from Northern Africa and contains the region’s signature spices and flavors. It’s considered a sausage, but lots of versions such as this use no casing.]
½ teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon ground coriander
¼ teaspoon turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste
1 tablespoon tomato paste
1 pound lean ground lamb
4 hamburger buns, split and toasted
4 slices tomato
12 slices cucumber
To Make:
1. Combine salt and fennel seeds and crush with a mortar and pestle or the bottom of a heavy skillet until finely ground. Stir in cumin, cinnamon, coriander, turmeric, and garlic and continue crushing and grinding to form a thick paste. Stir in harissa and tomato paste until combined.
2. Combine lamb and spice paste with a fork in a large bowl. Cover and chill at least 12 hours or up to 18 hours.
3. Preheat an outdoor grill to medium heat (325°F to 375°F). Divide meat mixture into 4 equal portions and pat into 3½ -inch patties (½ inch thick).
4. Lightly oil grate and grill patties, turning once, until evenly browned and an instant-read thermometer inserted in each registers 160°F, 6 to 7 minutes per side. Serve on buns with tomato and cucumber.
PER SERVING: 418 CAL; 23.2g FAT (9.4g SAT); 23.8g PRO; 25.6g CARB; 2.3g FIBER; 681mg SODIUM; 77mg CHOL
Recipes Gathered From All Over The Net
Welcome To
Glen's Recipe Box
Recipes Gathered From All Over The Net
Glen's Recipe Box
Recipes Gathered From All Over The Net
Sunday, June 11, 2017
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