These merguez-style lamb patties get a slight kick of heat from harissa and a cool finish from a simple, fresh blender sauce. It’s a grilled summer dish that you’ll want to put on repeat.
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 cup chopped fresh mint
- 2 tablespoons finely chopped shallot
- 1 tablespoon spicy harissa paste
- 2 teaspoons finely chopped fresh ginger
- 2 garlic cloves, finely chopped (about 2 teaspoons)
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 pound 80% lean ground beef
- 1/2 pound ground lamb
- canola oil, for grilling
- 4 small flatbreads, such as mini pita or naan, for serving
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 1 cup packed fresh mint, plus more for garnish
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh ginger
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon kosher salt
- 1/4 cup boiling water
Instruction
- Toast coriander and cumin seeds in a small skillet over medium-low, swirling skillet occasionally, until spices are fragrant and lightly browned, 1 to 2 minutes. Transfer to a spice grinder, and process until finely ground, about 30 seconds. Transfer ground spices to a large bowl.
- Add mint, shallot, harissa paste, ginger, garlic, paprika, and salt to spice mixture in bowl; mix until well combined. Add beef and lamb to bowl, and gently mix using your hands, taking care to not overwork meat. Cover and refrigerate for 30 minutes or up to 24 hours.
- Divide sausage mixture into 8 (2 1/4-ounce) portions. Shape each portion into a 1/2-inch-thick patty (about 2 1/2 inches in diameter). Make a 1/4-inch-deep indentation in the center of each patty using your thumb. Place patties on a parchment paper–lined baking sheet; cover and refrigerate until ready to grill.
- Place mint, olive oil, lemon juice, ginger, cumin seeds, and salt in a blender. Secure lid on blender, and remove center piece. Process until mint mixture is coarsely chopped, about 30 seconds. Continue blending while gradually pouring 1/4 cup boiling water in a steady stream; blend until smooth, about 45 seconds. Transfer sauce to an airtight container, and refrigerate until ready to serve or up to 2 hours.
- Finish making the merguez: Prepare a charcoal grill, adjusting vents as needed to maintain an internal temperature of 375°F to 400°F. (If using a gas grill, preheat to 375°F to 400°F.) Place a wire rack on a baking sheet, and set aside.
- Grill patties on oiled grates, uncovered, until browned on both sides and a thermometer inserted into patty centers registers 160°F, about 4 minutes per side. Transfer to prepared wire rack. Grill flatbreads until lightly toasted on both sides, about 1 minute. Serve merguez on flatbreads; evenly top with goat cheese and mint sauce. Garnish with fresh mint leaves.
