Name: Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
Yield: Makes 4
Ingredients: 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 2 beets, boiled, peeled, cut into 1/3-inch cubes; 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes; 1 cup chopped red onion; 1/4 cup chopped pitted green Greek olives; 1 large shallot, minced; 2 tablespoons chopped fresh cilantro; 1 jalapeño chile, seeded, minced; 1 garlic clove, minced; 1 1/4 teaspoons salt; 3/4 teaspoon ground black pepper; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1 3/4 pounds ground lamb; Nonstick vegetable oil spray; 4 large cracked-wheat hamburger buns, split horizontally; 1 1/3 cups thinly sliced Bibb lettuce; Mayonnaise

Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange SalsaBrian Leatart

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

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