Moroccan lamb burgers with tomatoes, houmous and pitta

  • Portion size: Serves 4
  • Hands on time 35 mins
  • Difficulty: easy

Spice up your barbecue with this North African burger recipe.

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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
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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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Nutrition

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