Maybe you have a friend who, as soon as they arrive at a party, immediately lights up the room and turns the event into something special. Merguez, spicy Morrocan-style lamb sausage alive with Middle Eastern spices, is like that. Whatever dish you use it in is transformed with exotic flavor. It feels a little like cheating, it’s so good. You can find merguez sausage in some specialty-food shops, or you can search for it on the Internet.
MAKES 4 BURGERS
Place the ground lamb in a medium bowl. Add the sausage, onion, and garlic and mix together, breaking up the sausage meat so it is evenly incorporated into the ground lamb. Shape the mixture into 4 burgers about 3/4 inch thick and 4 inches across.
Place a skillet, preferably cast-iron, over high heat and let it get very hot, about 2 minutes. Add the oil and spread it evenly over the pan. Arrange the burgers so they aren’t touching and cook, uncovered, for 5 minutes. Turn and cook about 4 minutes more for medium-rare, or as desired.
Serve in pita bread, drizzled with Cumin-Yogurt Dressing.
For charcoal-grilled burgers, make a medium-hot fire (see page 12). Cook the burgers for 5 minutes. Turn and cook 4 to 5 minutes more.
For gas-grilled burgers, preheat on high until the grill is very hot, about 500°F. Cook the burgers for 5 minutes with the lid closed. Turn and cook 4 to 5 minutes more, again with the lid closed.
Note: No need to salt these, as the sausage already adds sufficient seasoning to the burger.