Moroccan lamb burgers

Moroccan lamb burgers with tomatoes, houmous and pitta

  • Serves 4
  • Hands on time 35 mins
  • Easy
Spice up your barbecue with this North African burger recipe.

Nutritional info per serving

  • Calories602kcals
  • Fat22g (8.5g saturated)
  • Protein51g
  • Carbohydrates53g (8.2g sugars)
  • Salt1.8g

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  • 800g lean lamb mince
  • Small bunch spring onions, trimmed and finely chopped
  • 1 tsp smoked paprika
  • 1½ tsp coriander seeds, roughly crushed (if you can’t get seeds, use ½ 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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