Us Aussies love a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend. These Moroccan Lamb Burgers can be pre-made and are perfect for the BBQ.
You can also use this mince mix to make little meatballs to include in the school lunch.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Moroccan Lamb Burgers with a Mint Feta Dressing
- 500 g lamb mince
- 1 clove/s garlic -crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 lemon/s -zest finely grated
- Sea salt and freshly ground black pepper -to taste
Mint feta dressing ingredients:
- 100 g feta cheese -crumbled
- 2 tbsp full-fat natural yoghurt
- ¼ bunch/s fresh mint leaves -finely chopped
- ½-1 tsp harissa paste (optional)
- 6 burger buns
- Salad (to serve)
For the burger patties:
- In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
- Form into burger patties and cook immediately or refrigerate to cook later, either on the BBQ or in a frypan.
For the Mint and Feta dressing:
- Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
- Swirl through the harissa (optional).
- the lamb patty on a sourdough roll with salad and the mint and feta dressing
- or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms
- Re-heat in a low oven until just hot.
- Store burger patties and dressing in separate airtight containers in the fridge.
- Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.