Moroccan-Spiced Lamb Burgers

Active Ingredients

• 1 lb ground lamb
• 1 tablespoon tomato paste
• 1 clove garlic, very finely chopped
• 3/4 teaspoon salt
• Newly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon onion powder
• 4 pieces (1/4-inch thick) sweet onion
• 4 round sandwich rolls, sliced
• 4 slices ripe tomato

For the spiced ketchup:

• 1/2 cup catsup
• 1 tablespoon tomato paste
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon fresh mint, carefully chopped

Directions

1. Preheat a gas or charcoal grill to a medium-high temperature (about 400 ° F).

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2. Integrate the ground lamb, tomato paste, garlic, salt, a few grinds of black pepper, cinnamon, cumin, coriander and onion powder in a shallow bowl. Utilize a wooden spoon to integrate the meat active ingredients as finest you can previously doing a last, mild combine with your hands. Gently form the patties into quarter-pound parts and make a minor depression in the center of each with your thumb. Place on a plate and cool for 15 minutes.
3. While the lamb burgers chill, make the sauce.
4. Oil the grill grates, add the onion slices and grill up until they’re gently browned and softened, about 1 minute per side. Transfer to a plate and reserved.
5. Oil the grill grates a second time, add the lamb hamburgers and grill till you see juices start to build up on the top of the meat, around 4 minutes. Flip the burgers and grill for an extra 3 minutes, or up until they reach wanted doneness (advised internal temperature level of 160 ° F). Transfer to a plate and let rest for 5 minutes.
6. To serve, add a piece of onion and tomato down half of each roll. Add a lamb hamburger and top with sauce.