Juicy Moroccan lamb burgers with a boost of smokey tomato flavour from the Tagine Paste. Adding grated courgette into the mince before shaping ensures that the burger stays soft during the cooking process. Pile the burgers into warmed brioche buns with freshly sliced tomatoes, lettuce and Chermoula yoghurt to add a citrus contrast.

Ingredients

2 medium courgettes, washed

350g lamb mince, minimum 10% fat

2 tbsp Tagine Paste 

Salt and pepper

2 pinches dried mint

100g thick plain yoghurt

1 1/2 tbsp Chermoula 

4 burger buns

2 tomatoes sliced

Iceberg or baby gem lettuce

Ingredients

2 medium courgettes, washed

350g lamb mince, minimum 10% fat

2 tbsp Tagine Paste 

Salt and pepper

2 pinches dried mint

100g thick plain yoghurt

1 1/2 tbsp Chermoula 

4 burger buns

2 tomatoes sliced

Iceberg or baby gem lettuce

1

Coarsely grate the courgettes into a bowl and season with salt. Leave for 10 minutes then in batches, squeeze between hands to remove as much water as possible. Add the lamb mince, Tagine Paste, dried mint and season with salt and pepper. Mix well with hands or a spoon then shape into 4 burgers about 10cm wide. Place on a plate or tray and refrigerate till ready to use.

2

Combine the yoghurt and Chermoula in a bowl and mix well to combine.

3

Place a frying pan on a high heat and when hot, cook on a hot bbq grill for 3 -5 minutes each side, depending on how well done you prefer it (3 minutes each side will be slightly pink in the middle). Remove from the grill and allow to rest for 2 minutes.

4

Layer each bun up with the lettuce, tomato, burger and yoghurt and serve immediately.

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