Moroccan Lamb Burgers, Grilled Haloumi and Pistachio Salsa

Spiked with aromatic herbs and topped with grilled haloumi and a fragrant salsa, this could easily be your star summer burger.

BURGERS

1 cup panko breadcrumbs

⅓ cup milk 2 cloves garlic, crushed

1 teaspoon each ground cumin and sweet smoked paprika

½ teaspoon ground cinnamon 1 large egg, beaten

big handful fresh coriander, finely chopped

sea salt and ground pepper 600 grams lamb mince

SALSA

½ cup pistachios, divided in half

½ cup each packed basil and mint

2 cloves garlic, crushed 1 tablespoon lemon juice 1 teaspoon sea salt

⅓ cup olive oil

TO SERVE

200 grams haloumi, sliced 4 hamburger buns

kasundi or other tomato relish, rocket, strips of cucumber and thick plain yoghurt, to serve

BURGERS: Combine all the ingredients except the salt and pepper and lamb in a large bowl and leave for 5 minutes. Season, add the lamb and mix well. Form 4 patties slightly larger than the buns. Chill until ready to cook but remove from the fridge 30 minutes before cooking.

SALSA: Put half the pistachios and all the remaining ingredients in a food processor and blend until well chopped but not totally smooth. Roughly chop the remaining pistachios and stir through.

TO COOK AND SERVE: Cook the burgers on a preheated barbecue over a medium heat for 4-5 minutes each side, or until cooked through. Heat a little oil on the barbecue plate and cook the haloumi on both sides until golden. Spread the bottom bun with tomato relish and layer up with rocket, cucumber, a burger and haloumi. Top with a spoonful of yoghurt and a dollop of pistachio salsa. Add the tops and serve immediately. SERVES 4