Middle Eastern lamb burgers recipe
Middle Eastern lamb burgers recipe
As lamb has such a rich flavour, the spices cut through it. These lamb burgers are also great served in pitta breads with a crunchy green salad.
Preparation time: 15 minutes, plus chilling
Cooking time: 15 minutes
Makes 4 burgers
500g (1lb 2oz) lamb mince
½ red onion, grated
1 garlic clove, crushed
2tsp chermoula (Moroccan seasoning)
½tsp ground cumin
pinch dried chilli flakes
juice 1 to 2 lemons
large handful chopped fresh coriander
1 Combine the ingredients in a bowl, season well and mix with your hands. Form into 4 thick burgers. Chill uncovered in the fridge for 1 hour, or cover with clingfilm and chill overnight. These will freeze for up to 1 month.
2 Oil the burgers. Grill on a hot barbecue or griddle pan for 15 minutes, turning once. We served them on a bun with a tomato slice, and a mint and yogurt dip – 5 tablespoons of chopped fresh mint leaves mixed into 150ml (¼pt) natural yogurt.
Per burger: 250 calories, 17g fat (8g saturated), 1g carbohydrate
w&h tip:
To check a burger’s seasoning, form a tiny bit of the mixture into a mini burger and fry for 1 minute on each side. Taste, then adjust accordingly.
