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Moroccan lamb burgers with harissa yoghurt dressing

Moroccan lamb burgers with harissa yoghurt dressing
5.0 3 ratings
Prep. 15 min
Total 1 h 5 min
6 portions
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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
Calories 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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Also featured in

Thermomix® Sensor (Meat and fish) 35 Recipes
Australia and New Zealand

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