Minty Moroccan lamb burgers

Minty Moroccan lamb burgers
  • Serves icon Serve 2
  • Time icon Takes 10 minutes to make, 10 minutes to cook, plus chilling

A great twist on a classic burger. This recipe uses clever time-saving products to make midweek cooking a breeze


  • 1-2 tbsp olive oil
  • ½ red onion, finely diced
  • 250g good quality lamb mince
  • Bunch of fresh mint, finely shredded, plus extra to serve
  • 1 tbsp Gourmet Garden Moroccan herb and spice blend, from Tesco and Ocado (contains coriander, ginger, cumin and black pepper)
  • 2 burger buns
  • 75g ready-cooked beetroot, sliced
  • 200g tub tzatziki
  • Rocket leaves to serve


  1. Heat 1 tbsp of the oil in a pan and gently soften the onion for 5 minutes. Leave to cool.
  2. In a bowl, mix together the lamb mince, mint, Moroccan herb/spice blend, cooled onion and plenty of seasoning. Form into 2 firm burgers and chill for 15 minutes.
  3. Heat the remaining oil in a non-stick frying pan over a medium heat and gently cook the burgers for 4-5 minutes on each side until just cooked (alternatively, cook on a barbecue).
  4. Lightly toast the cut side of the burger buns, put a burger in each bun, then top with a couple of slices of beetroot and a large dollop of tzatziki. Serve sprinkled with the extra mint and a few rocket leaves.

delicious. tips

  1. Use turkey mince instead of lamb. It will work equally well with the North African flavours.


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