Moroccan lamb burgers with tomatoes, houmous and pitta

Moroccan lamb burgers with tomatoes, houmous and pitta
  • Serves icon Serves 4
  • Time icon Hands on time 35 mins

Spice up your barbecue with this North African burger recipe.

Nutrition: per serving

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

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

  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.

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