Full disclaimer: this recipe is the result of a teeny tiny culinary hiccup of mine.
I had it all planned out: I was going to make a delicate, sophisticated dish. Gently spiced, minted lamb meatballs with a delectable yogurt dipping sauce.
Except the sauce turned out to be pretty horrifying and extremely un-delectable.
Straight in the bin. I gave myself a couple of minutes to mourn the loss of some perfectly decent Greek yogurt, pulled my socks up and formulated Plan B.
Resolved not to waste a good hunk of lamb, and not at all in the mood to eat a weeny bowl of meatballs for lunch, I did what any volatile food blogger would do.
Yep. I made burgers.
Still gently spiced, still warming and aromatic. Still with a creamy minted yogurt dipping sauce (only much less faffy than Plan A).
Just in a stonking great brioche bun instead.
I don’t need to tell you that it cheered me right up. Luckily I have a taste tester who was more than happy with the last-minute amendment to the lunch menu.Like my Turkey Madras Burgers, these can be thrown together and served up in less than 15 minutes, but taste like you’ve gone to a hell of a lot of effort.
I thoroughly recommend serving these on a bed of spinach, and toasting the bun beforehand – The burgers are pretty juicy, and a toasted bun will minimise the risk of a soggy bun (which is obviously a travesty).
If you’re more patient than me, maybe you could make the mixture into meatballs instead of burgers, and serve with veggies and olives. Less carbs than a brioche bun, but also less joy.
The choice is yours.
Moroccan Lamb Burgers
- 200 g lamb mince (10% fat)
- 1/2 medium red onion, finely chopped
- 1 tsp garlic, minced
- handful fresh mint, finely chopped
- Salt & pepper, to taste
- 150 g 0% fat Greek yogurt
- A few fresh mint leaves, finely chopped
- Dash lemon juice
In a large bowl, combine the lamb mince, onion, garlic, cumin and mint, seasoning generously with salt and pepper.
Using your hands, work the mixture together until ingredients are evenly distributed.
Shape the mixture into 2 patties.
Get a non-stick pan smoking hot on the hob, high heat. (If you’re serving your burgers in buns, slice them open and toast them in the pan before cooking the burgers. This will prevent them getting soggy!)
Pop your burgers into the pan and cook for 2 minutes on one side before flipping them over to cook for a further 2 minutes.
Whilst the burgers are cooking, make the dressing - simply stir together the yogurt, mint and lemon.
Serve immediately. Great in a toasted brioche bun along with some spinach, and a side of green olives.
Nutritional Information per serving (1 patty and half of the yogurt dressing):
Calories: 227 / Protein: 26g / Carbohydrate: 8g / Fat: 10g
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