lamb

moroccan-style lamb burgers

servings
6

method

The idea here is to keep the meat as it is – straight, sweet and beautiful – then use a dry rub to add lovely layers of flavour. For me, the whole point of celebration food to take something really comfortable and doing something surprising with it.

For the dry rub, pound all the ingredients in a pestle and mortar until combined.

Divide the minced lamb into 6 pieces. Pat each piece into a ball then squash into a burger, about 1.5cm thick. Pat some of the rub all over the burgers then drizzle over a tiny bit of olive oil. Cook on your barbecue or in a griddle pan for 6 to 7 minutes each side, or until done to your liking. Don’t worry if you think they look burnt, that’s just a combination of the spices, the caramelizing lamb fat and the smoke. When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle.

Spoon the yogurt into a bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yogurt and drizzle with extra virgin olive oil.

To serve, spread some harissa yogurt on the toasted buns, top with the burgers and squash them into the buns. Add some more yoghurt, then squeeze the remaining lemon juice over a few mint leaves and place on top.

For the salad, place the lettuce leaves, mint and edible flowers in a bowl, dress with the lemon juice and extra virgin olive oil and tap over the pomegranate seeds to add little capsules of sweetness. Delicious!

ingredients

• 600g quality lamb shoulder, minced
• olive oil
• 6 soft rolls, halved
• 6 heaped tablespoons natural yoghurt
• 1 heaped tablespoon harissa paste
• juice of 1 lemon
• extra virgin olive oil
• a handful of fresh mint leaves

For the dry rub
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ras el hanout or garam masala
• 1–2 teaspoons sweet smoked paprika

For the salad
• 1 round lettuce, washed and spun dry
• ½ a bunch of fresh mint, leaves picked
• a handful of edible flowers (optional)
• lemon juice
• extra virgin olive oil
• ½ pomegranate

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tried this recipe or a similar one? share your tips...

1. by phill makin on Mon 05 Sep 2011 @ 22:11

these bergers are phenomenal i whiphed a batch up for the family and cant wait to make the regge regge chicken next top notch simple to make food i love it

2. by laura on Mon 29 Aug 2011 @ 12:38

yes now. these burgers are sick. had them today for a family BBQ in the rain :P

3. by @nGoose1 on Tue 23 Aug 2011 @ 22:28

You are the best! Watched you do these last night and more. Sooooo good, Maximum respect.

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