Recipe of the Week: MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

I've made this recipe about 4 times and it is always a hit. This is a great recipe for 2 or more people to work on together. So, turn up some music and get prepin'

Salsa

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon honey

2 beets, boiled, peeled, cut into 1/3-inch cubes

1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes

1 cup chopped red onion1

/4 cup chopped pitted green Greek olives

Burgers

1 large shallot, minced

2 tablespoons chopped fresh cilantro

1 jalapeño chile, seeded, minced

1 garlic clove, minced

1 1/4 teaspoons salt

3/4 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 3/4 pounds ground lamb

Nonstick vegetable oil spray

4 large cracked-wheat hamburger buns, split horizontally

1 1/3 cups thinly sliced Bibb lettuce

Mayonnaise

For salsa: Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.Do ahead: Can be made 8 hours ahead. Cover and chill. For burgers: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill.Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

Bon Appétit, July 2006
Paul Gayler

Recipe of the Week: MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA