Enjoy these delicious and flavorful burgers on one of your late summer barbeque! I baked spelt buns earlier in the day and served these with a thick slice of Monterey Jack cheese.

Moroccan Lamb Burgers

1-3/4 pounds ground lamb (1 package)

1 egg

½ cup breadcrumbs (use wheat-free or gluten-free if desired)

Half of one red onion, minced

2 tablespoons chopped fresh cilantro

1-2 jalapeño chilies, seeded, minced

1 garlic clove, minced

1-1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

vegetable oil

Combine all ingredients thoroughly (except for the vegetable oil). Shape into four patties. Brush some vegetable oil on your grill and BBQ until done. Serve and eat immediately!

Serve on 4 large hamburger buns, split horizontally and top with mayonnaise, lettuce and sliced tomatoes and Monterey Jack cheese. Enjoy!