Moroccan-style lamb burgers

Moroccan -style lamb burgers

Serves 6

  • 600 g 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

  • 1 handful 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 bunch fresh mint, leaves picked

  • 1 handful edible flowers, optional

  • lemon juice

  • extra virgin olive oil

  • ½ pomegranate

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 caramelising lamb fat and the smoke. When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle.



Spoon the yoghurt into a 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.



To serve, spread some harissa yoghurt 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!

Nutritional Information

Moroccan-style lamb burgers

Served in toasted buns with harissa yoghurt

More Lamb recipes ->
0 foodies cooked this
Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour
Serves 6
25m
Super easy
Print this recipe
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 is to take something really comfortable and do 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 caramelising lamb fat and the smoke. When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle.

Spoon the yoghurt into a 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.

To serve, spread some harissa yoghurt 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!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 461
    23%
  • Carbs 22.1g
    9%
  • Sugar 3.8g 4%
  • Fat 30.7g 44%
  • Saturates 10.7g 54%
  • Protein 23.2g 52%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 600 g 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

  • 1 handful 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 bunch fresh mint, leaves picked

  • 1 handful edible flowers, optional

  • lemon juice

  • extra virgin olive oil

  • ½ pomegranate