MOROCCAN-STYLE LAMB BURGERS
Steps:
- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
- Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
- You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
- Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
- Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
- Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
- Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.
Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre
MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE
Provided by Dave Lieberman
Time 21m
Yield about 6 servings
Number Of Ingredients 13
Steps:
- Make the sauce:
- In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
- Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
- Make the burgers:
- Preheat the grill.
- Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
- Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
- Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.
MEDITERRANEAN LAMB BURGERS
These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Provided by HerbanSpoons
Categories Main Dish Recipes Burger Recipes Lamb
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
- Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
- Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
MOROCCAN STYLE LAMB BURGERS
I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.
Provided by rainna
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
- Using your hand, mix everything thoroughly.
- Shape the mixture into 8 equal size patties similar to hamburgers.
- Heat the oil in a non stick skillet.
- Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
- Drain on paper towels and serve.
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN-SPICED LAMB BURGERS
Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
- In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
- Prepare a charcoal or gas grill for direct grilling over high heat.
- Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
- To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.
MOROCCAN LAMB BURGERS
A meaty burger that's packed full of spicy, fruity flavours - as quick as fast food but with less fat.
Provided by Elaine Wainwright
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and roughly chop the onion, ginger and garlic. Place in a food processor along with the fresh coriander and blend until finely chopped. Add the cumin, ground coriander, cinnamon, apricots, lamb and seasoning and blend until just mixed (for best results keep the mixture slightly chunky).
- Shape the lamb mixture into 6 burgers. Place under a med/hot grill for 4-5 mins each side until cooked through.
- Split the wholemeal rolls in half. Place a few green leaves and tomato slices in the rolls. Top each with a burger, a few red onion rings and a little reduced fat mayonnaise if liked.
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5/5 (6)Total Time 20 minsCategory BBQ, Burger, Main CourseCalories 188 per serving
- Place all the burger ingredients in a large bowl and mix together with your hands until thoroughly combined. Really give it a good squishing!
- Divide the mixture into 4 and roll each quarter into a large ball then squash to make a burger patty.
- Press a small dent in the centre of each burger to help stop the burger from rising up too much in the middle.
MOROCCAN LAMB BURGERS WITH MINT-YOGURT SAUCE RECIPE
From foodandwine.com
5/5 Category BurgersServings 4Total Time 40 mins
- In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate.
- In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.
- Scrape the currant–pine nut paste into a large bowl and add the ground lamb. Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
- Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.
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