Lamb Merguez Sausage Patties

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 3 cloves garlic, peeled
• 2 tablespoons harissa, or to taste (see Ingredient note)
• 1 tablespoon tomato paste
• 1 pound lean ground lamb
• 1 tablespoon olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the fennel seeds in a dry skillet over medium heat for about 1 minute until fragrant, then coarsely crush them.

2. Mash the garlic with the salt on a cutting board using the side of a knife until it forms a smooth paste.

3. In a large bowl, combine the lamb, garlic paste, crushed fennel, cumin, cinnamon, coriander, turmeric, harissa and tomato paste. Mix gently with your hands until just combined.

4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch (2 cm) thick. Press a small dent in the center of each, then refrigerate for 10 minutes to firm up.

5. Heat the olive oil in a large skillet over medium-high heat until shimmering.

6. Add the patties and cook for 4 to 5 minutes per side until well browned and the thickest part reaches 160°F (71°C).

7. Transfer the patties to a plate and rest for 2 minutes before serving.