Moroccan lamb burgers with tomatoes, houmous and pitta

  • for 4 people
  • Ready in 35 minutes
  • Easy
Spice up your barbecue with some North African know how.

Nutritional info per serving

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

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


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. 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. 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.

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

From August 2004

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