Monday, October 15, 2012

Lamb Merguez Patties – If the Sausage is Moroccan, Your Burger Will Be Rockin'

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”).

However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch.

If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try soon. Enjoy!

Ingredients for Four (4 oz) Patties:
1 pound ground lamb (rec., 85% lean, 15% fat)
1 tsp salt
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp coriander
1/4 tsp fennel seed
1/4 tsp turmeric
3 cloves garlic
2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.
1 tbsp tomato paste
*Note: To check seasoning, fry a small piece and check for salt and heat.

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