Moroccan lamb burgers with tomatoes, houmous and pitta recipe

By Kate Belcher

  1. Serves 4
  2. Ready in 35 minutes
  3. Rating

Spice up your barbecue with some North African know how.

tried and tested
Moroccan lamb burgers with tomatoes, houmous and pitta


  1. 800g lean lamb mince
  2. Small bunch spring onions, trimmed and finely chopped
  3. 1 tsp smoked paprika
  4. 11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
  5. 4 pitta breads
  6. 8 ripe plum tomatoes, sliced
  7. 2 shallots, finely sliced into rings
  8. Small tub good-quality houmous
  9. Fresh mint leaves, to garnish


  1. 1. Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
  2. 2. Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
  3. 3. Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.

Nutritional info

Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Wine Recommendation

This can take a soft, juicy red or a full-flavoured Czech lager.


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