Looking for an alternative to beef burgers? Go for a spicier Middle Eastern option with lamb
- 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
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.
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.
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