Packed full of spices and topped with a delicious harissa yoghurt, these Moroccan style lamb burgers are not only superbly flavoursome but they’re quick and easy to make with our ProCook burger press. Whether you’re cooking in the great outdoors on a barbeque or hosting an indoors affair, these burgers can be cooked straight on the grill or in a griddle pan and remain succulent and juicy whichever method you choose.
We used traditional seeded buns for an authentic burger look, but we think brioche buns would work exceptionally well with these giving them a polished, ‘Instagrammable’ feel that is perfect if you’re looking to impress. Going beyond how they look, these burgers are absolutely delicious if we do say so ourselves and are a great alternative if you’re a little bored of traditional beef burgers this summer.
To make these delicious Moroccan inspired burgers all you will need a pestle and mortar, a burger press and a griddle… that’s it!
If you’re throwing a BBQ this summer we think our Mexican style griddled corn is a great side dish to offer, and our spiralized Waldorf salad is always a hit too. It’s amazing how much more salad gets eaten once it’s been spiralized! Perhaps our Souvlaki wrap could make it onto the menu too to round off a list of delicious global-inspired dishes for guests to tuck into with Moroccan, Mexican, American and Greek dishes all on the table.
This recipe has been adapted and inspired from a Jamie Oliver recipe and you can find the original recipe here.
- ½ tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1½ tsp sweet smoked paprika
- 600 g minced lamb
- 1 tbsp olive oil
- ½ lemon (juice)
- ½ bunch fresh mint
- 1 lettuce
- 6 burger buns
- 6 tbsp natural yoghurt (heaped)
- 1 tbsp harissa paste (heaped)
- ½ lemon (juice)
- 1 tbsp olive oil
- Add all of the dry rub ingredients to a pestle and mortar and pound until well mixed and fine. Set aside.
- Using a tablespoon fill your burger press with the minced lamb, and press down firmly with the press to create a patty. Push the base of the press upwards while taking care to support the patty until the two pieces can be separated.
- Peel the base from the underside of the burger and place the patty on a plate. Repeat until you have used all of the minced lamb.
- Sprinkle the dry rub onto the burgers and pat gently before drizzling with olive oil.
- Either light a BBQ or heat a griddle on a medium heat and cook the burgers for 6-7 minutes on each side.
- Once all the burgers are cooked place the bun halves onto the griddle or BBQ to lightly toast.
- As they cool a little, spoon the yoghurt into a small bowl before adding the harissa paste. Squeeze over half a lemon and ripple through. Drizzle with olive oil and set aside.
- Begin to build the burgers by placing the base bun on a flat surface, adding a torn lettuce leaf and a tablespoon of the yoghurt mix. Add the lamb burger, then spoon ½ a tablespoon of the yoghurt mix on top before topping with a few fresh mint leaves.
- Drizzle with the juice of ½ a lemon before gently placing the burger lid on top and pressing down slightly to secure your burger. We recommend serving these with a ramekin of the harissa yoghurt and some homemade chips.
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