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How To make Lamb Patties Moroccan Style with Harissa Sauce
1 1/2 lb Ground lean lamb
1 ts Paprika
1/4 ts Crushed dried hot peppers
1/4 ts Ground black pepper
1 ts Ground cumin
2 ts Chopped garlic
2 tb Grated onion
4 tb Chopped parsley
Salt to taste 1 tb Vegetable oil
Harissa sauce Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving
How To make Lamb Patties Moroccan Style with Harissa Sauce's Videos
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Moroccan style Lamb Burgers with Sweet Potato Fries,برغر المغربية ,كيفتا مع فريت
These Moroccan style Lamb burgers are much tastier than any you can buy in the shop and very easy to make! Served with healthy Sweet potato fries.,كيفتا المغربي
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Harissa Burgers with O-Live & Co.
Join me and O-Live & Co. in making these juicy Harissa Burgers, fresh off the grill!
Get the recipe here:
Ingredients:
1 lbs ground lamb or beef
1 tsp cumin
1 tsp salt
¼ red onion, minced finely
2 tsp parsley, minced finely
2 tsp cilantro, minced finely
1 tsp O-Live & Co. olive oil
2 tsp harissa (or your favorite chili sauce)
Directions:
Make the burgers. Mix everything together in a large mixing bowl until evenly combined. Shape into burger patties.
Prep the grill. Whether using a stovetop or grill, heat to about 350 F. Sear burgers for about 3-4 minutes on each side or until cooked to your desired doneness.
Serve. Prep the buns by brushing generously with oil and adding the grill or pan for a few minutes. Assemble the burgers starting with a bit of the harissa mayo on the bottom bun, then the burger, and top it off with some greens and the top bun.
EASY Harissa Meatballs!
Minced lamb is truly the underrated hero of the mince world. It makes the most incredible summer burgers, pan fried until crisp with ras el hangout & honey it’s an ideal topping for toasted flatbreads with hummus but in meatball form it truly shines. Here they are spiced with smokey paprika and cumin and served in deep & earthy harissa tomato sauce with slices of orange. Delightful on their own or serve feast style with cooked rice and toasted flatbreads.
Ingredients (US & METRIC):
For the meatballs:
500g/17 oz minced lamb
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 large egg
2 tsp smoked paprika
2 tsp ground cumin
75g/ 3/4 cup breadcrumbs
50ml/ 1/5 cup buttermilk
Sea salt and freshly ground black pepper
For the sauce:
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1 heaped tbsp harissa paste
2 x 400g/ 14.5 oz tins of whole tomatoes
2 small oranges, thinly sliced
1 x 400g/ 14.5 oz tin of chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
To serve:
Cooked basmati
Flatbreads
Get the full method here:
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How To Make Moroccan Style Lamb Burgers | Easy Summer Recipe
Packed full of spices and topped with a delicious harissa yoghurt, these Moroccan style lamb burgers are not only superbly flavoursome but they're quick and easy to make with our ProCook burger press.
Whether you're cooking in the great outdoors on a barbeque or hosting an indoors affair, these burgers can be cooked straight on the grill or in a griddle pan and remain succulent and juicy whichever method you choose.
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INGREDIENTS
For the dry rub:
- ½ tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1½ tsp sweet smoked paprika
For the burger:
- 600g minced lamb
- 1 tbsp olive oil
- ½ lemon (juice)
- ½ bunch fresh mint
- 1 lettuce
- 6 burger buns
For the yoghurt:
- 6 tbsp natural yoghurt (heaped)
- 1 tbsp harissa paste (heaped)
- ½ lemon (juice)
- 1 tbsp olive oil
METHOD
1. Add all of the dry rub ingredients to a pestle and mortar and pound until well mixed and fine. Set aside.
2. Using a tablespoon fill your burger press with the minced lamb, and press down firmly with the press to create a patty. Push the base of the press upwards while taking care to support the patty until the two pieces can be separated.
3. Peel the base from the underside of the burger and place the patty on a plate. Repeat until you have used all of the minced lamb.
4. Sprinkle the dry rub onto the burgers and pat gently before drizzling with olive oil.
5. Either light a BBQ or heat a griddle on a medium heat and cook the burgers for 6-7 minutes on each side.
6. Once all the burgers are cooked place the bun halves onto the griddle or BBQ to lightly toast.
7. As they cool a little, spoon the yoghurt into a small bowl before adding the harissa paste. Squeeze over half a lemon and ripple through. Drizzle with olive oil and set aside.
8. Begin to build the burgers by placing the base bun on a flat surface, adding a torn lettuce leaf and a tablespoon of the yoghurt mix. Add the lamb burger, then spoon ½ a tablespoon of the yoghurt mix on top before topping with a few fresh mint leaves.
9. Drizzle with the juice of ½ a lemon before gently placing the burger lid on top and pressing down slightly to secure your burger.
We recommend serving these with a ramekin of the harissa yoghurt and some homemade chips.