MOROCCAN-STYLE LAMB BURGERS
Steps:
- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
- Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
- You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
- Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
- Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
- Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
- Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.
Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre
MOROCCAN-SPICE BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
- Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
- Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.
Nutrition Facts : Calories 940, Fat 57 grams, SaturatedFat 12 grams, Cholesterol 112 milligrams, Sodium 1106 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 34 grams, Sugar 16 grams
MOROCCAN HAMBURGERS
Make and share this Moroccan Hamburgers recipe from Food.com.
Provided by bmcnichol
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and shape into 8 patties.
- Cover and chill at least 2 hours.
- If making for OAMC, put in freezer bag and freeze 5 to 6 months.
- Thaw before grilling.
- To make, grill, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until beef is no longer pink.
Nutrition Facts : Calories 277.8, Fat 18, SaturatedFat 6.9, Cholesterol 103.5, Sodium 401.9, Carbohydrate 4.9, Fiber 0.7, Sugar 0.9, Protein 22.8
MOROCCAN HAMBURGERS
Make and share this Moroccan Hamburgers recipe from Food.com.
Provided by HeatherJS
Categories Meat
Time 20m
Yield 8 hamburgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients thoroughly; shape into 8 patties. Cover and chill at least 2 hours. For freezer cooking, freeze for 4-6 months. Thaw before grilling.
- Grill, covered with grill lid, over medium-high heat (350 to 400) 6 to 8 minutes on each side or until beef is no longer pink.
Nutrition Facts : Calories 230.6, Fat 12.3, SaturatedFat 4.9, Cholesterol 100.2, Sodium 401.7, Carbohydrate 4.2, Fiber 0.6, Sugar 0.7, Protein 24.3
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
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