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My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner. 
5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 6

Ingredients

Burger ingredients:

  • 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)

Serve

  • 6 burger buns
  • Salad (to serve)

Instructions

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).

Serve

  • 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

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • 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.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.
 
 

As always, I welcome your feed back and questions.