By Abigail ARCHER
Moroccan Lamb Burgers with Pickled Cucumber and Yogurt dressing
Updated at: Thu, 17 Aug 2023 13:28:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
5
Low
Nutrition per serving
Calories315.4 kcal (16%)
Total Fat22.3 g (32%)
Carbs13 g (5%)
Sugars7.7 g (9%)
Protein14.9 g (30%)
Sodium195.7 mg (10%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
500glamb
minced, lean is good but a little fat is better as this helps to create a juicy burger
1onion
small, finely chopped
eating apple
small, peeled, cored and grated
5sun-dried apricots
finely chopped
1garlic clove
crushed
1red chilli
small, deseeded and finely chopped
½ teaspoonsras el hanout
moroccan spice blend
1 tablespoonchilli jam
1 tablespoonplain flour
1 tablespoonsunflower oil
0.5red onion
small, thinly sliced
4 tablespoonsplain yogurt
fresh mint
finely chopped
100gpickled baby cucumber
finely chopped
lemon juice
good
Instructions
Step 1
To make the burgers, put the lamb, onion, apple, apricots, garlic, chilli, Ras el Hanout, chilli jam/pepper jelly, 1 teaspoon salt and 1 teaspoon pepper in a large bowl.
Step 2
Mix everything together well by mashing it with your hands.
Step 3
Try to mix it evenly and thoroughly without overworking the mixture.
Step 4
It should now just hold together.
Step 5
Divide the mixture into 6 and gently press to flatten and form generous burgers.
Step 6
Place the burgers on a lightly floured tray, cover with clingfilm/ plastic wrap and refrigerate for at least 1 hour.
Step 7
The flavours will benefit from being left to meld for longer.
Step 8
Meanwhile, to make the pickled cucumber & yogurt dressing, place the sliced onion in a medium bowl, then pour over enough just-boiled water to cover.
Step 9
Leave for about 30 seconds.
Step 10
Drain and rinse the onion under cold water to refresh.
Step 11
Pat dry on kitchen paper/paper towels and season lightly with a little salt.
Step 12
Put the yogurt and mint in a small bowl and mix together thoroughly.
Step 13
Add the pickled cucumber, blanched onions and lemon juice and mix through the yogurt and mint mixture.
Step 14
Cover and refrigerate until you are ready to serve.
Step 15
Just before you are ready to cook the burgers, preheat a barbecue/ grill or grill/broiler to medium-hot.
Step 16
Brush the sunflower oil over the burgers and barbecue/grill or grill/broil for 6-8 minutes each side or until they are cooked through.
Step 17
Serve the burgers with toasted pita bread, a simple salad and a dollop of the pickled cucumber & yogurt dressing.
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