Moroccan Lamb Burgers

Moroccan Lamb Burgers


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These Lamb-burgers - that is hamburgers with a Moroccan twist - are are made with lamb mince, are beautifully spiced and served with an Moroccan flavoured yoghurt sauce.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 800g lamb mince
  • 1/4 cup couscous, cooked and cooled
  • 1/2 red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons Herbie's Spices Tagine Spice Blend
  • 2 egg yolks
  • 1 tablespoon fresh coriander leaves, finely chopped
  • salt and pepper
  • pita bread or Turkish rolls, to serve
  • 6 large soft lettuce leaves, to serve
  • Yoghurt sauce
  • 200g plain greek yoghurt
  • 2 red capsicum, roasted, peeled and blitzed or finely chopped
  • 1 tablespoon fresh coriander leaves, finely chopped
  • 1 teaspoon Herbie's Spices Harissa Mix (optional)

Preparation:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

  1. Combine mince, couscous, onion, garlic, Tagine Spice Blend, egg yolks, coriander and seasoning and mix with your hands until well combined.
  2. Shape into 6 patties about 2cm thick and chill on a plate, covered, for 30 minutes to set.
  3. Mix yoghurt sauce ingredients, season to taste and set aside until ready to serve.
  4. Heat a BBQ, ridged grill pan or fry pan (no oil is necessary) and cook burgers on a medium-high heat for about 4 minutes each side.
  5. Serve in lightly toasted Lebanese or Turkish bread with a generous amount of yoghurt sauce and lettuce leaves.

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