Tom Kerridge's spicy Moroccan lamb burgers
-
Loading... - Giulia Falcone
- 18 Jan 2021
- 2288 Views
- 0 Like
- 0 Comment
(Serves 4)
For the lamb burgers
1 large courgette, grated
100g carrot (about 1 large), peeled and grated
500g lean lamb mince (20% fat)
1 tsp bicarbonate of soda
1 large free-range egg, lightly beaten
30g fresh breadcrumbs
1 tbsp English mustard
1 tsp ground cinnamon
1 tbsp ras el hanout
1 tsp salt
1 tsp ground cumin
2 tsp dried mint
Freshly ground black pepper
Sunflower oil spray
For the harissa yoghurt
6 tbsp Greek yoghurt (0% fat)
2 tsp rose harissa paste
To serve
4 large wholemeal burger buns
1 large tomato, thickly sliced
2 little gem lettuce, leaves separated
Method
Squeeze out any extra moisture from the grated courgette and carrot, then place in a bowl with all the other burger ingredients (apart from the oil), adding a generous grinding of pepper. Mix together thoroughly.
Divide the mixture into four portions and shape into large, fairly thin burger patties. Chill in the fridge for as long as time allows (or overnight, if you’re organised, for an even faster meal).
When you’re ready to cook your burgers, mix together the yoghurt and harissa and set aside. Halve and toast the wholemeal burger buns.
Preheat the grill to high. Spray a baking tray a few times with oil and place the burgers on the tray. Spray the top of each burger a few times with oil. Cook under the hot grill for 5–6 minutes on each side, until nicely browned.
Spread the harissa yoghurt on the bottom of each burger bun, add a burger, then top with a tomato slice and some lettuce. Pop the lid on and tuck in.
