Moroccan Hamburgers

Moroccan Hamburgers

Place the ground meat into a medium bowl. Add the oregano, ground coriander, salt, black pepper, paprika, cayenne pepper, and red pepper flakes. Mix well. Fold into 6 patties. Heat a grill pan or medium skillet over medium-high heat. Add the oil until almost smoking. Add the patties and cook 5 minutes per side. Try not to move the burgers around so you will get nice grill marks and a good sear.

Re-oil the pan if working in batches. Meanwhile, place the thinly sliced cucumber and red onions into a medium bowl Toss with the vinegar and allow to stand for a few minutes. In a small bowl, mix the chopped mint into the mayonnaise. Set aside. When you remove the burgers from the pan, place the buns, cut-side down the pan.

Status: Meat
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings


  • 2 pounds ground beef or ground lamb
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika teaspoon cayenne pepper
  • 2 pinches of crushed red pepper flakes
  • 2-3 tablespoons olive oil
  • ½ English (hothouse) cucumber, thinly sliced
  • ½ red onion, cut into thin slices
  • 1 ½ tablespoons apple-cider vinegar
  • 1/2 cup mayonnaise
  • 1  tablespoon chopped fresh mint leaves
  • 6 hamburger buns

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Recipe by Susie Fishbein