Moroccan Lamb Burgers

Browsing through the latest Dish Magazine these Morroccan Lamb burgers jumped out at me! They looked so fresh and delicious and I loved the twist on your classic burger by serving them on a pita instead. 

To make these Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa you will need the following ingredients:

  • 1 cup breadcrumbs
  • 1/3 cup milk
  • 600 grams lamb mince
  • 2 cloves garlic, crushed 
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon ground cinnamon 
  • big handful fresh coriander, finely chopped
  • sea salt and ground pepper 

Salsa

  • 1/2 cup pistachios, divided in half
  • 1/2 cup packed basil
  • 1/2 cup packed mint
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/3 cup olive oil

To serve

  • 200 grams halloumi 
  • 5 small pitta breads, warmed and split
  • tomato relish
  • strips of cucumber
  • mixed lettuce leaves

Burgers: Put the breadcrumbs and milk in a large bowl, leave for 5 minutes. then add the remaining ingredients. Season generously, gently combine well and form into 5 patties. Cover and refrigerate until ready to cook but take out of the fridge 30 minutes before cooking.

Salsa:  Put half the pistachios and all the remaining ingredients in a food processor and blend until well chopped but not totally smooth. Roughly chop the remaining pistachios and stir through.

Lamb: Cook the burgers on a grill pan over a medium heat for 4-5 minutes each side or until cooked through. Hate a sauce pan with a little oil and cook the halloumi on both sides until golden.

To assemble: Spread the bottom bun with tomato relish and layer up with lettuce, cucumber, a lamb patio and halloumi. Top with a spoonful of yogurt and a dollop of pistachio salsa. Add the tops and serve immediately.