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

harissa paste

1 tsp cumin seeds

1 tsp ground coriander

1 tsp sea salt, plus a grind of

black pepper

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.

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