Tagine Burger

• For the Tagine Burger
• 1 pound ground lamb
• 1 small red onion (grated & excess liquid drained off)
• 1 large clove garlic (crushed)
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground pepper
• 3-4 Bakery-fresh Hamburger Buns
• 1 red onion, sliced in rings
• For the Fig Topping
• 1/2 cup fig jam
• 1 pinch saffron
• 1/2 teaspoon orange blossom water

1. For the Fig Topping: Warm fig jam with a pinch of crushed saffron until simmering and the fragrance of the saffron releases. Remove from heat and stir in the orange blossom water. Cool to thicken.
2. Combine the ground lamb with the grated and drained red onion, crushed garlic, ground cinnamon, ground ginger, ground pepper, and salt.
3. Shape into patties (3 thick ones, or 4 quarter-pounders) and cook on a well-oiled grill over medium heat until done (flipping once). Generally this takes 3-6 minutes per side, depending on the burger's thickness.
4. Serve on a toasted bun with grilled red onion rings and heaps of fig topping (see below).

tagine, ground lamb, red onion, clove garlic, salt, ground cinnamon, ground ginger, ground pepper, red onion, saffron, orange blossom water

Taken from food52.com/recipes/29334-tagine-burger (may not work)