Lamb Merguez Burgers with Summer Veggie Roast

We can eat Merguez and not inflame like the Dickens. It is possible. This recipe is Lamb Merguez my way :) 

Omit harissa if following anti-inflammatory diet.

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Lamb Merguez Burgers

Ingredients

• 1 ½  teaspoon ground cumin

• 1 ½ teaspoons ground fennel

• 1 teaspoon cinnamon

• 1 teaspoon turmeric

• 2 teaspoons grated ginger

• 4 garlic cloves, grated

• 3 tablespoons harissa paste (optional, as it is a nightshade and can cause inflammation)

• Juice of 1 lemon

• 3 tablespoons olive oil

• 2 pounds ground lamb

• 2 teaspoons salt

Directions

1. In a food processor, blend all ingredients to a paste, except for the lamb. 

2. In a bowl, combine the lamb with the salt and the paste and mix together well with your fingers. Form into 6 to 10 burgers, depending on the size you like.

3. Grill them on medium heat and finish in the oven if you wish.

Try these Lamb Merguez Burgers with a side of Summer Veggie Roast!

When we simply toss amazing organic vegetables with high quality oils like extra-virgin coconut oil or avocado oil and celtic sea salt to roast it, the spectacular natural sweetness of the vegetables emerges. 

For these veggies, I began with halved Brussels sprouts, sliced shallots, avocado oil and salt in a 400 degree oven for about 25 minutes and then added asparagus for 10 minutes more.

At the end, I tossed in basil and halved cherry tomato and lemon.