Directions

1. 1

   In a large bowl, combine the ground beef or lamb with the minced red onion, chopped cilantro, and fresh mint. Mix gently to distribute the vegetables and herbs evenly throughout the meat.

2. 2

   In a small bowl, whisk together the egg and arrowroot flour until smooth, then pour this mixture into the meat mixture. Add the Ras-el-Hanout spice blend, sultana raisins, and coarsely chopped pistachios.

3. 3

   Season the mixture with salt and pepper to taste. Using your hands, gently combine all ingredients until just mixed—be careful not to overwork the meat, as this will result in dense, tough burgers.

4. 4

   Divide the mixture into 6 equal portions and gently shape each into a patty about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent them from puffing up during cooking.

5. 5

   Heat a large skillet or grill over medium-high heat. Cook the patties for 4-5 minutes on the first side without moving them, until a golden crust forms. Flip each patty carefully.

6. 6

   Continue cooking for another 4-5 minutes on the second side until the internal temperature reaches 160°F when measured with a meat thermometer. The burgers should be cooked through and no longer pink in the center.

7. 7

   Transfer the cooked burgers to a serving plate and let them rest for 2-3 minutes before serving. Serve warm on your choice of bread or lettuce wraps.