Colorado’s lamb industry is a point of immense pride for the Centennial State, which consistently ranks among the top producers in the nation.
This reputation is built on a tradition of high-altitude grazing, where sheep roam across vast, rugged meadows and free-range pastures.
This unique environment does more than just provide a scenic backdrop; the diverse diet of mountain grasses and herbs, combined with the lean muscle development from navigating the terrain, results in meat that is famously tender and uniquely flavorful.
Colorado continues to lead the way in sustainable ranching practices, ensuring that Colorado lamb remains a premium mark of quality found on the menus of the world’s finest restaurants.
When those long summer days finally give way to a cool, breezy evening, there is nothing quite like the sizzle of a lamb burger on the grill to capture the season.
Imagine a thick, juicy patty seasoned with a Merguez mix, topped with a dollop of tangy yogurt sauce that melts just slightly from the residual heat.
New to Merguez? This signature North African spice blend features a fiery, earthy flavor profile driven by toasted cumin, coriander, fennel and cayenne combined with the red color of paprika.
Enjoy this dish on your next outdoor adventure, under a canopy of stars. As you take in the savory aroma of the grill mingling with the scent of pine and dry summer air, this lamb burger isn’t just a meal — it’s a definitive Colorado experience.
Merguez Seasoned Lamb Burgers
Shared by the Colorado Spice Company.
Yield: 6 servings.
Prep time: 10 minutes.
Cook time: to safe internal temperature.
Ingredients
Burger mixture:
1.5 pounds ground lamb
1 Merguez seasoning packet
1 egg
1 tablespoon plain yogurt
Olive oil
Optional for serving:
Pita bread or hamburger buns
Caramelized onions
Roasted potatoes
Herby yogurt sauce:
1/2 cup (or more) of plain yogurt
1 tablespoon (or more) of finely chopped herbs (look for local rosemary, thyme, cilantro, oregano)
Salt and pepper to taste
Directions
Mix 1.5 pounds of ground lamb, 1 packet of Merguez seasoning, 1 egg and 1 tablespoon of plain yogurt. Gently combine all the ingredients in a large mixing bowl and mix thoroughly.
To make the herby yogurt sauce, finely chop green leafy herbs and combine with Greek yogurt. You can make this recipe based on your own preferences, but you can start with 1 tablespoon of chopped herbs to 1/2 a cup of yogurt. You can use parsley, cilantro, mint, chives, dill or a mixture thereof. Add salt and pepper to taste.
Shape the meat mixture into four patties, each about a quarter inch thick. You may also want to brush each side of the burger with olive oil to avoid sticking while cooking.
Over medium heat, grill each side of the burgers for 4-5 minutes per side. This should result in medium rare burgers, cooked to an internal temperature of 160 degrees Fahrenheit. Cook longer if you prefer a more well-done burger. No grill? You can pan fry the patties in the same fashion.
Serve burgers on a toasted burger bun or inside a pita. Top with caramelized onions and herby yogurt sauce.
Serve alongside Merguez seasoned roasted potatoes and enjoy.
Colorado Rocky
Mountain Bramble
Pair your burger with a Colorado win or nonalcoholic mocktail. The Colorado Rocky Mountain Bramble blends the tart sweetness of Western Slope fruit with the refreshing bite of Colorado-crafted ginger beer, balanced by earthy rosemary to complement the savory seasoning of the lamb.
You will need:
3-4 fresh Colorado blackberries or raspberries
1 sprig fresh Colorado rosemary
1/2 ounce honey simple syrup
3/4 ounce fresh lime juice
4-5 ounces ginger beer, or blackberry or cola soda
Ice
Directions:
To make it, start by muddling: In the bottom of a sturdy glass, add the fresh berries, 2-3 individual rosemary needles and the honey simple syrup. Muddle gently to release the juices and the fragrant rosemary oils without pulverizing the herbs.
Shake or stir: Add the fresh lime juice, fill the glass with ice and give it a solid stir to combine the flavors.
Top and refresh: Top the glass off with chilled ginger beer (for a spicy, fiery kick that cuts through the lamb fat) or soda (for a smoother, fruitier vibe).
Garnish: Slap a fresh rosemary sprig against your wrist to release the aromatics, and drop it into the glass as a garnish.
Visit ColoradoProud.com for more recipes.
>