Moroccan lamb burgers with harissa yoghurt dressing

Moroccan lamb burgers with harissa yoghurt dressing

4.4 30 ratings

Prep. 15min

Total 1 h 5min

6 portions

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

Nutrition per 1 portion

Calories 1855.9 kJ / 441.9 kcal

Protein 27.5 g

Carbohydrates 43.5 g

Fat 16.4 g

Saturated fat 4.2 g

Fiber 4.5 g

Sodium 1041.1 mg

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Australia and New Zealand

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