Moroccan Spiced Lamb Burgers

Serves 4


800g grass fed lamb shoulder, minced

4 soft rolls, halved

4 heaped tablespoons full fat organic Greek yogurt

1 heaped tablespoon harissa paste

Juice of 1 lemon

Extra virgin olive oil

Large bag of mixed leaves or lettuce (e.g. Romaine)

4 large vine tomatoes, chopped

Handful fresh mint leaves, chopped

1 pomegranate or chopped olives (optional)

For the rub

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp fine sea salt

1 tbsp ground cardamom

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

½ tsp Cayenne pepper


For the dry rub, combine all the rub ingredients in a bowl. NB if you prefer, you could leave the rub out and just season the mince with sea salt and black pepper. The rub will last for future use in a sealed tin or container.

Divide the minced lamb into 4 pieces. Pat each piece into a ball then squash into a burger, about 1.5cm thick. Pat some of the rub all over the burgers then drizzle over a tiny bit of olive oil. Cook on your barbecue or in a griddle pan for 6 to 7 minutes each side, or until done to your liking. Don’t worry if you think they look burnt, that’s just a combination of the spices, the caramelising lamb fat and the smoke. When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle.

Spoon the yogurt into a bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yogurt and drizzle with extra virgin olive oil.

To serve, spread some harissa yogurt on the toasted buns, top with the burgers and squash them into the buns. Add some more yogurt, then squeeze the remaining lemon juice over a few mint leaves and place on top.

For the salad, place the lettuce leaves, mint and tomato, dress with a squeeze of lemon juice and extra virgin olive oil and lightly season with sea salt and black pepper. If using, tap over the pomegranate seeds to add little capsules of sweetness. You could use chopped olives instead of pomegranate if you like.

Serve the burgers with the salad on the side.


NB for a super healthy burger, leave out the bun. You could also make some quinoa mixed with chopped tomato, chopped mint, chopped olives and seasoning to accompany your bun-less burger for another healthy option. Also 200g per burger will give you a nice size dinner size burger; you could adjust the size to suit.

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