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A burger is always a hit at dinnertime with my lovely husband. Moroccan lamb burgers are something that we love.
They make a nice change, and are perfect for when we are fed up of beef or our favourite Vegetarian burgers! You can really make these with any meat, or a meat substitute if you prefer.
These Moroccan lamb burgers are ready in under 30 minutes and are a real crowd-pleaser! Scroll down to find the recipe card if you want to skip right to making them!
Also, if you want something super different, and unhealthy, then consider making these burgers into a burger pie!
Moroccan lamb burger ingredients
400g lamb mince
1 teaspoon paprika, ground cumin and coriander
1/2 teaspoon Ras El Hanout (grind this in a pestle and mortar first)
1 tablespoon breadcrumbs
One beaten egg
How to make Moroccan lamb burgers
Pop the lamb mince into a bowl, add the spices and breadcrumbs. Combine. Then add one beaten egg and combine until you have 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 smaller 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 if you want to save some time.
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.
Great serving suggestions:
These lamb burgers work SO well with a harissa yoghurt dressing! Mix together a little harissa pasta with some natural yoghurt (plain!) and add this to the top of your burger before dressing.
Mint sauce or mince yoghurt works really well with these Moroccan lamb burgers too.
Serve with feta crumbs on the top or with apricots and chickpeas for a super authentic dish.
Recipe card to make Moroccan lamb burgers:
Moroccan lamb burgers
A ras el-hanout Moroccan spiced lamb burger
- 400 g lamb mince
- 1 teaspoon paprika, ground cumin and coriander
- 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.