There used to be a time where if you put anything on a burger that was “weird” you’d be an outcast at backyard barbecues. “Whoa whoa whoa. Is that avocado you’re putting on that burger? Get out.” Luckily most of us have moved on from that way of thinking and are embracing the full range of burgers available to us. There are burger places popping up all over the country, not just serving up classic style but those who dare to toss goat cheese and roasted peppers, fried eggs, or even peanut butter on burgers.
Merguez is common in countries that border the Mediterranean. They’re snappy and spicy (but not too hot). Merguez mixes vary depending on the cook, so feel free to tweak this to your liking. This recipe isn’t incredibly spicy, making it more family-friendly, but go all out if you want!
Merguez Burgers
Cuisine: MediterraneanDifficulty: Easy6
servings7
minutes10
minutesIngredients
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 clove garlic, minced
1/4 teaspoon cayenne
2 teaspoons salt
1/2 teaspoon black pepper
2 lbs of ground beef (I prefer 80/20 grass fed )
Directions
- Mix together paprika, cumin, coriander, cinnamon, garlic, cayenne, 2 teaspoons salt, and 1/2 teaspoon pepper and then mix into the beef until spices are evenly distributed (the meat will take on a reddish tone).
- Divide meat into six 1/3 pound patties
- Fire up your preferred grilling method to medium-high. Cook patties for about 3-4 minutes per side or until juices run clear.
- Top with cheese (my fave is Gouda) and classic burger toppings like pickles, ketchup, and mustard.
