spicy moroccan lamb burgers
 



I love this Moroccan-spiced version of the classic lamb burger. Instead of the usual higher-calorie tzatziki topping, it uses a harissa-laced fat-free yoghurt sauce.

Tom Kerridge

Calories: 640 per serving (425 without bun)

serves 4 people

for the lamb burgers
1 large courgette, grated
100g peeled and grated carrot (about 1 large)
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 ground cumin
2 tsp dried mint
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 lettuces, leaves separated

Squeeze out extra moisture from the grated courgette and carrot, then place in a bowl with all the other burger ingredients (apart from the oil spray), adding a generous grinding of pepper and 1 tsp salt. Mix together thoroughly.

Divide the mixture into four portions and shape into large, fairly thin burger patties. Chill in the fridge for at least 2 hours, or overnight.

When you’re ready to cook your burgers, mix together the yoghurt and harissa and set aside. Halve and toast the wholemeal burger buns.

Heat 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.

The Sunday Times, December 31 2017