Herbies Spices Recipes
Moroccan Spiced Lamb Burgers
Description
Hamburgers with a Moroccan twist ... fantastic!
Ingredients
At a glance
Red Meat
Serves
6
800g lamb mince
¼ cup couscous, cooked and cooled
½ red onion, finely chopped
1 clove garlic, crushed
2 teaspoons Herbie’s Spices Tagine Spice Blend
2 egg yolks
1 tablespoon fresh coriander leaves, finely chopped
salt & pepper
pita bread or Turkish rolls, to serve
6 large soft lettuce leaves, to serve
Yoghurt sauce:
200g plain greek yoghurt
2 red capsicum, roasted, peeled and blitzed or finely chopped
1 tablespoon fresh coriander leaves, finely chopped
1 teaspoon Herbie’s Spices Harissa Mix (optional)
Methods/steps
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Combine mince, couscous, onion, garlic, Tagine Spice Blend, egg yolks, coriander and seasoning and mix with your hands until well combined.
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Shape into 6 patties about 1 inch thick and chill on a plate, covered, for 30 minutes to set.
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Mix yoghurt sauce ingredients, season to taste and set aside until ready to serve.
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Heat a bbq, griddle or fry pan (no oil is necessary) and cook burgers on a medium-high heat for about 4 minutes each side.
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Serve in lightly toasted pita or Turkish bread with a generous amount of sauce and lettuce leaves.
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