RECIPES: Recipe Details

Rate This Burger 
No votes yet

North African Coconut Lamb Burger

I am really inspired by North African ingredients. The featured ingredient in this burger is coconut (both coconut milk and toasted, shredded coconut) but the burger really comes together through the use of assorted spices and distinct ingredients from the region. It starts with a delicious lamb burger infused with coconut and great spices that is topped with a Red Pepper Slaw and served on a bun slathered in Date Yogurt. It all really comes together to make a great North African Coconut Lamb Burger.


1/4 cup pitted Medjool dates, chopped
3 tablespoons lemon juice
1 cup plain yogurt (preferably Greek-style yogurt)
3 red peppers, stems removed, seeded, and julienned
1 large carrot, julienned
1/4 cup slivered almonds, toasted
1/4 cup golden raisins
2 tablespoons coconut milk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh mint leaves, chopped
2 pounds ground lamb
1/2 cup shredded coconut, toasted and finely chopped
2 tablespoons coconut milk
2 cloves garlic, finely minced
1 teaspoon ground coriander
1/2 teaspoon ground cloves
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 hamburger buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Date Yogurt, in the bowl of a food processor combine dates, lemon juice, and yogurt; process until well combined. Refrigerate until serving.

To make Red Pepper Slaw, in a medium mixing bowl combine red peppers, carrot, almonds, raisins, coconut milk, olive oil, and mint. Mix well to combine.

To make the patties, combine the lamb, shredded coconut, coconut milk, garlic, coriander, cloves, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Date Yogurt on the cut sides of the buns. On each bun bottom, place a patty and an equal amount of Red Pepper Slaw. Add the bun tops and serve.