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We are BIG burger fans in our household. We’ve even been known to knock up such unhealthy concoctions as the burger pie! Recently I made Moroccan lamb burgers and they were absolutely delicious, so I’m going to share the recipe with you today! These are ready in under 30 minutes and a real crowd-pleaser! Scroll down to find the recipe card if you want to skip right to making them!
Ingredients for Moroccan lamb burgers
400g lamb mince
1 teaspoon paprika
A teaspoon of ground cumin
1 teaspoon coriander leaf
1/2 teaspoon Ras El Hanout (grind this in a pestle and mortar first)
1 tablespoon breadcrumbs
One beaten egg
Method for Moroccan lamb burgers
Pop the mince into a bowl, add the spices and breadcrumbs. Combine. Then add one beaten egg and combine until you make a large ball. It should only take a few seconds of mixing by hand to combine all the egg.
As you can see the spices are nice and evenly mixed throughout. Divide into 4, 6 or 8. Personally next time I will divide into half. That half will become 4 burgers and I will make meatballs for another dinner with the rest of the dough.
Griddle for 6-7 minutes on each side. I then popped them into the oven at 190C for 10 minutes while I made airfryer chips. This meant that they were perfect! A lovely firm outside and cooked all the way through to perfection. You could always griddle them for another 2-3 minutes on each side to ensure that they are cooked throughout and skip the oven part.
We enjoyed ours served in a brioche bun with tomato ketchup and grated cheese, as we didn’t have much else in! You could enjoy this with chutney, mint sauce, all sorts really. They are absolutely delicious Moroccan lamb burgers and they were ready in under 30 minutes which is always great for a midweek dinner.
Recipe card to make Moroccan lamb burgers:
Moroccan lamb burgers
- 400 g lamb mince
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander leaf
- 1/2 teaspoon Ras El Hanout grind this in a pestle and mortar first
- 1 tablespoon breadcrumbs
- one beaten egg
Pop the mince into a bowl, add the spices and breadcrumbs. Combine.
Then add one beaten egg and combine until you make a large ball. It should only take a few seconds of mixing by hand to combine all the egg.
Make sure the spices are evenly mixed throughout.
Divide into 4, 6 or 8.
You could make 4 burgers and save half the mixture for meatballs for another meal.
Griddle for 6-7 minutes on each side.
Pop them into the oven at 190C for 10 minutes.
You could always griddle them for another 2-3 minutes on each side to ensure that they are cooked throughout and skip the oven part.
Serve with your favourite accompaniments. We chose tomato ketchup and grated cheese.
You could enjoy this with chutney, mint sauce, all sorts really.
Items I use when making Moroccan lamb burgers:
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