Minty Moroccan lamb burgers

Name: Minty Moroccan lamb burgers
Yield: Serve 2
Cuisine: Moroccan recipes
Ingredients: 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

Published: 30 Apr 12
Updated: 18 Mar 24

Test kitchen approved

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

Serve 2
Takes 10 minutes to make, 10 minutes to cook, plus chilling

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Ingredients

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

Method

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.

Recipe from May 2012 Issue

delicious. tips

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

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Minty Moroccan lamb burgers

Ingredients

Method

delicious. tips

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