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.
My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.
- 500 grams lamb mince
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- Zest one lemon, finely grated
- Sea salt and black pepper, to taste
- 100 grams feta cheese, crumbled
- 2 tablespoons full-fat natural or Greek yoghurt
- A handful fresh mint leaves, finely chopped
- ½-1 teaspoons harissa paste (optional)
- 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.
- 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
Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.
Replace the garlic with a pinch of chilli flakes.
As always, I welcome your feed back and questions.