With Australia Day approaching, 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. These Moroccan Lamb Burgers can be pre-made and are great cooked on 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 fresh mint leaves -finely chopped
- ½-1 tsp harissa paste (optional)
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.
Dairy-freeSubstitute the feta and yoghurt with homemade or whole-egg mayonnaise.
Garlic-freeReplace the garlic with a pinch of chilli flakes.
As always, I welcome your feed back and questions.