Moroccan Lamb Burger with Spinach & Pickles

Lamb Burgers 006aLamb burgers make a great change from beef and the addition of harissa to both the patties and yogurt sauce gives this one a
distinctively North African flavour.

The easy crunchy pickle and cooked spinach takes the whole burger to another level. Team it with a salad of mixed leaves and/or some homemade wedges for a burger meal with a difference.

To easily divide the mince mixture into four, form the mixture into a flattish disk on your work surface, then cut into four – this will give you more or less the same amount of mixture for each patty.

Moroccan Lamb Burger with Spinach & Pickles

Making the patties in advance and refrigerating for at least hour helps them to hold together during cooking.

To test the mince for seasoning, take a teaspoon of mixture, roll into a ball and cook in the microwave for 30 seconds or until cooked through.

Serves 4

4 rolls of your choice, split and toasted
1 cup cooked spinach, well drained
HARISSA LAMB PATTIES
1 small (about 100g) red onion, finely chopped
1 clove garlic, crushed
2 tsp ground cumin
2 tsp Orcona Harissa Paste
salt and freshly ground black pepper
500g lamb mince
QUICK CUCUMBER & ONION PICKLE
2 cups apple cider vinegar
¼ cup brown sugar
1 tbsp salt
1 telegraph cucumber, thinly sliced
1 small (about 100g) red onion, thinly sliced lengthways
SWEET HARISSA YOGURT SAUCE
1 cup natural yogurt
1 tbsp honey
1 tbsp lemon juice
1 tsp Orcona Harissa Paste
salt and freshly ground black pepper

1              To make the patties, place onion, garlic, cumin and harissa paste in a bowl and mix to combine. Add mince and salt and pepper to taste and using your hands mix well. Divide mince mixture into four equal portions and shape each into a patty. Place on a plate, cover with plastic food wrap and refrigerate for at least 1 hour or until ready to cook.
2              To make the pickle, place vinegar, sugar and salt in a bowl and stir to dissolve sugar and salt. Add cucumber and onion, cover and set aside to stand for at least 1 hour.
3              To make the sauce, place yogurt, honey, lemon juice, harissa and salt and pepper, to taste in a bowl and mix to combine.
4              Heat a heavy-based frying pan over a medium heat, add a
little oil and cook patties for 4-5 minutes each side or until cooked through.
5              To assemble, spread top and bottom of each roll with a little of the sauce. Top the bottom half of each roll with some of the
spinach, then a pattie, some pickle and finally top of the roll.

Happy cooking and eating.

Recipe by Rachel Blackmore

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