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Merguez-Style Lamb Burgers with Sun-Dried Tomato Aioli Sauce

Merguez-Style Lamb Burgers

Merguez is a type of spicy mutton popular in the Maghrebi cuisine of northwestern Africa.



Ready In:

PREP: Less than 1 hour
COOK: 20 minutes
READY: 75 to 90 minutes

The lamb burger is actually quite versatile, with the ability to change up the condiments that go on top, the breads on which they’re served and even the protein or lack thereof.

Merguez is a type of spicy mutton popular in the Maghrebi cuisine of northwestern Africa. The American lamb in this recipe is spiced with garlic, cilantro, red wine vinegar, paprika, cumin, coriander, salt, cayenne pepper and ground cinnamon, making a sweet, yet spicy patty in the Merguez style.


Steps to Make It

For Your Lamb Burgers:

  • 2 lbs of Rafter W Ranch Ground Lamb (room temperature)
  • 2 tsp Himalayan Salt
  • 1/4 tsp Cayenne Pepper
  • 4 Cloves Minced Garlic
  • 2/3 cup Diced Jarred Roasted Red Peppers
  • 1 tsp Ground Black Pepper
  • 3 tsp Sweet Paprika
  • 3 tsp Dried Oregano
  • 2 tbsp Red Wine Vinegar


For Your Aioli Sauce:

  • 1/2 cup Sun-Dried Tomatoes Packed in Oil (drained)
    1 tbsp Lemon Juice
    1 tbsp Fresh Parsley
    2 Cloves Garlic
    1 cup Mayo (homemade is great)

For Your Lamb Burgers
Mix well and let sit for a while to mingle all of the the flavors. Let them absorb to one another for the best flavor possible. Then make 6 patties with a dimple in the middle. Cook 4 minutes per side on medium heat and then cover for with a lid for 7 to 10 minutes.


For Your Aioli Sauce
So simple here … blend in blender till smooth! Yep, that’s it!


Final Step
Butter your buns of choice, then toast till golden.

And ……… it’s ready to eat! Just put the patty on the bun, smother with your incredibly tasting aioli sauce and add lettuce if you want.