Recipes
Lamb
Barbecue
Moroccan lamb burgers with tomatoes, houmous and pitta

Moroccan lamb burgers with tomatoes, houmous and pitta

Name: Moroccan lamb burgers with tomatoes, houmous and pitta
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 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

Easy
August 2004

Easy
August 2004

Test kitchen approved

Serves 4
Hands on time 35 mins

Spice up your barbecue with this North African burger recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 602kcals
Fat: 22g (8.5g saturated)
Protein: 51g
Carbohydrates: 53g (8.2g sugars)
Salt: 1.8g

Nutrition: per serving

Calories: 602kcals
Fat: 22g (8.5g saturated)
Protein: 51g
Carbohydrates: 53g (8.2g sugars)
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Method

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.
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.
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.