I have been craving for a good, juicy burger for a while. As I don’t eat beef, it’s difficult to find a place where I can get a yummy and juicy burger to satiate my cravings.
When I came across this recipe, I was super excited as I love Jamie Oliver and his recipes.
I was going to make this burger for my Christmas bbq that I organise every year but I dropped the idea thinking it will be too time consuming. I was so wrong. This recipe is so easy and quick to make. I was bit skeptical about using yogurt sauce, but it turned out amazing. The only thing I will do differently is not add lemon juice to yogurt sauce. As yogurt is already tangy and sour, the lemon juice made it tangier. However, the combination of Moroccan spice rub on lamb and the mint salad is amazing.
I didn’t have any pomegranate and edible flowers so I didn’t use it. Also as the original recipe said Zaatar powder, I added thyme and sumac powder instead which are the main spices that make Zaatar mix.
Here’s my take on Jamie Oliver’s Moroccan Style Lamb Burger.
Ingredients (serves 3)
750 grams of Lamb mince
3 burger buns
3 tablespoons of plain yogurt
1 tablespoon of Harissa paste
1/2 tablespoon of olive oil
1/2 tablespoon of lemon juice
Spice Rub
1 teaspoon black peppercorns whole
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 garam masala
2 sweet smoked paprika
1 teaspoon thyme
1 teaspoon sumac powder
Salt as per taste
Salad mix
1/2 shredded iceberg lettuce
Handful of fresh mint, leaves picked
1 tablespoon of lemon juice
1 tablespoon virgin olive oil
In mortar and pestle, pound the spice rub to make a coarse powder. Set aside.
Take the lamb mince and divide into 3 equal balls. Roll the mince patties to smoothen it. Then flatten it into 2 cm thick patties. As I wanted to make it a big, juicy burger, I made 3 patties of approximately 250 grams mince. Lay out a grease proof baking paper (or a tray) on a kitchen bench. Put the patties on the paper and pat it with the spice rub ensuring both sides are covered. Set aside.
For the sauce, in a bowl add yogurt and mix Harissa paste, lemon juice and olive oil. Set aside.
Heat the grill pan on a medium heat. When hot, spray with olive oil. Add lamb patties. Cook on your barbecue or in a griddle pan for 6 to 7 minutes each side ( came out medium) or until done to your liking.
To assemble burger, lightly toast the buns. On the bottom bun, put the grilled patty.Add mint salad on top of the patty. Spread some yogurt sauce on the crown and cap it off on top of lettuce. I served it with some homemade hot chips. Enjoy
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