Moroccan lamb burgers with harissa yoghurt dressing
TM6 TM5 TM31

Moroccan lamb burgers with harissa yoghurt dressing

4.4 (8 ratings)

Ingredients

Lamb burgers

  • 70 g fine burghul (see Tips)
  • water, for soaking
  • 1 lemon, zest only, no white pith
  • 4 sprigs fresh mint, leaves only
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 2 eschalots (approx. 80 g)
  • 2 garlic cloves
  • 20 g extra virgin olive oil
  • 500 g lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • ¼ tsp ground black pepper

Harissa yoghurt dressing

  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 2 sprigs fresh mint, leaves only
  • 20 g lemon juice
  • 200 g Greek-style natural yoghurt
  • 1 tbsp harissa paste (see Tips)
  • ½ tsp salt

Cooking and assembly

  • oil, for brushing
  • 6 round bread rolls, cut into halves lengthways and toasted

Nutrition
per 1 portion
Calories
1855.9 kJ / 441.9 kcal
Protein
27.5 g
Carbohydrates
43.5 g
Fat
16.4 g
Saturated Fat
4.2 g
Fibre
4.5 g
Sodium
1041.1 mg

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