Moroccan-style lamb burgers

Name: Moroccan-style lamb burgers
Total time: 25 min
Yield: 6
Ingredients: 600 g quality lamb shoulder minced; olive oil; 6 burger buns; 6 heaped tablespoons natural yoghurt; 1 heaped tablespoon harissa paste; 1 lemon; extra virgin olive oil; ½ a bunch of fresh mint (15g); ½ teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon ras el hanout or garam masala; 1-2 teaspoons sweet smoked paprika

Served in toasted buns with harissa yoghurt

“Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour ”

Serves 6

Cooks In25 minutes

DifficultySuper easy

Alfresco Beef Mains BBQ food

Nutrition per serving

Calories 496 25%
Fat 25.7g 37%
Saturates 10.5g 53%
Sugars 6g 7%
Salt 1.9g 32%
Protein 27g 54%
Carbs 41.7g 16%
Fibre 2.6g -

Of an adult's reference intake

Jamie's Summer Food Rave Up

By Jamie Oliver

Tap For Method

Ingredients

600 g quality lamb shoulder , minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint , (15g)
DRY RUB
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout , or garam masala
1-2 teaspoons sweet smoked paprika

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Summer Food Rave Up

By Jamie Oliver

Tap For Ingredients

Method

Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.