Jamie Oliver

Moroccan-style lamb burgers

Served in toasted buns with harissa yoghurt

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Moroccan-style lamb burgers

Serves 6
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    461
    23%
  • Fat
    30.7g
    44%
  • Saturates
    10.7g
    54%
  • Protein
    23.2g
    52%
  • Carbs
    22.1g
    9%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

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

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Recipe From

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Nutrition per serving
  • Calories
    461
    23%
  • Fat
    30.7g
    44%
  • Saturates
    10.7g
    54%
  • Protein
    23.2g
    52%
  • Carbs
    22.1g
    9%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

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

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Ingredients

  • 600 g quality lamb shoulder , minced
  • olive oil
  • 6 soft rolls , halved
  • 6 heaped tablespoons natural yoghurt
  • 1 heaped tablespoon harissa paste
  • 1 lemon , juice of
  • 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
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Method

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!

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