Moroccan lamb burgers with harissa yoghurt dressing

Moroccan lamb burgers with harissa yoghurt dressing

4.9 9 ratings

Prep. 15 min

Total 1 h 5 min

6 portions

Ingredients

Lamb burgers

fine burghul (see Tips)
70 g
water for soaking
lemon zest only, no white pith
1
fresh mint leaves only
4 sprigs
fresh flat-leaf parsley leaves only
4 sprigs
eschalots (approx. 80 g)
2
garlic cloves
2
extra virgin olive oil
20 g
lamb mince
500 g
ground cumin
1 tsp
ground coriander
1 tsp
salt
1 tsp
ground black pepper
¼ tsp

Harissa yoghurt dressing

fresh flat-leaf parsley leaves only
3 sprigs
fresh mint leaves only
2 sprigs
lemon juice
20 g
Greek-style natural yoghurt
200 g
harissa paste (see Tips)
1 tbsp
salt
½ tsp

Cooking and assembly

oil for brushing
round bread rolls cut into halves lengthways and toasted
6

Difficulty

easy

Nutrition per 1 portion

Sodium 1041.1 mg

Protein 27.5 g

Energy 1855.9 kJ / 441.9 kcal

Fat 16.4 g

Fibre 4.5 g

Saturated Fat 4.2 g

Carbohydrates 43.5 g

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Australia and New Zealand

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