New Zealand Woman’s Weekly
Moroccan lamb burger
The response I get most often when serving this burger to friends is “this is the best burger I’ve ever tasted”.
300g lamb mince
½ medium-sized onion
1 tbsp store- bought
1 tsp cumin seeds
1 tsp ground coriander
1 tsp sea salt, plus a grind of
1 red capsicum, thinly sliced Olive oil, for frying and
brushing the buns
Splash of red wine vinegar
2 baps or burger buns
4 tbsp Moroccan chutney –
I use Julie Le Clerc’s
Fresh coriander sprigs
1 cup warmed olives, to serve YOGHURT DRESSING
¼ cup natural yoghurt
½ tsp lemon zest
3 mint leaves, finely shredded
1 Briefly grind the mince in a food processor. This gets the proteins moving and helps the mince to bind. Transfer to a bowl. Grate in the onion and add the harrisa paste, cumin, coriander, salt and pepper. Mix well.
2 Divide the mixture into two and shape into balls, then flatten to a thick patty shape. Leave to rest for 10 minutes.
3 Heat a frying pan and sauté the capsicum in oil for 2-3 minutes. Splash over the vinegar and immediately cover to allow steam to build up and wilt the capsicum. Remove from the pan and wipe clean.
4 Fry the patties on a medium heat in a little more oil until cooked – about 15 minutes. Remove and wipe the pan.
5 Split the buns, brush liberally with olive oil and toast in the frying pan, cut-side down until coloured. While the buns toast, mix the yoghurt dressing ingredients together.
6 To assemble, spoon 1 tbsp of chutney onto each bottom bun, top with capsicum, lamb, more chutney, then the yoghurt dressing and coriander. Put the lids on and serve with the warmed olives.