Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

ingredients

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 onion
• 1/4 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

preparation

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.