Minty Moroccan lamb burgers
- May 2012
- Serve 2
- 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
- Heat 1 tbsp of the oil in a pan and gently soften the onion for 5 minutes. Leave to cool.
- 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.
- 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).
- 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.
Use turkey mince instead of lamb. It will work equally well with the North African flavours.
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