Burgers Around The World - Spicy Moroccan Lamb Burger I Bussin Eats
Burgers around the world - spicy Moroccan lamb burgers with green harissa sauce; that's what we'll be making in today's episode of Bussin Eats! We'll be using delicious naan breads to use as buns for our spicy burgers and making a green harissa sauce from scratch. Get ready to travel around the world with these delicious lamb burgers!
????INGREDIENTS????
• 1 lb ground lamb
• 1 clove garlic, minced
• 1/4 cup parsley, minced
• salt
• black pepper
For the green harissa sauce:
• 3 poblanos
• 2 jalapeños
• 1/4 cup cilantro, minced
• 1/4 cup parsley, minced
• 2 tbsp green onions
• 2 cloves garlic, minced
• 2 tbsp mint
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 cup olive oil
• smoked salt
• tomato, thin sliced
• red onion, thin sliced
• feta
• pita/naan
#BussinEats #Burgers #Moroccan
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Harissa Lamb Cutlets
The North African spices in the harissa paste bring out a beautiful flavour from this cut of lamb. The sweet potato and pomegranate seeds will balance out the heat whilst the almonds provide a pleasing crunch. Enjoy this lovely gluten-free recipe!
Recipe taken from At Home With Simon Wood, the first cook book from the 2015 MasterChef Champion, which showcases Simon’s unique approach to fine dining at home and shares his tips, tricks and signature recipes to take your home-cooking to the next level.
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Lamb Burgers with Harissa Tzatziki on Sourdough Buns
We don’t know about you, but it would be hard to imagine a BBQ party that wouldn’t be complete without burgers of some kind! This heavenly (and slightly spicy) ‘Lamb Burger with Harissa Tzatziki on Sourdough Buns’ recipe from Taylor Allen puts a zesty, Greek spin on traditional Moroccan and North African cuisine with harissa, a spicy chili paste that is often paired with meats like lamb and goat.
Lamb Burger:
1 teaspoon smoked paprika
1 teaspoon harissa
¾ teaspoon ground cumin
½ teaspoon salt
2 tablespoons olive oil
1⅓ pounds grass-fed ground lamb
1½ cups pea greens or arugula
1 cup crumbled feta cheese
4 quarter-inch-thick red onion slices
1 cup grass-fed sheep’s milk yogurt or Greek yogurt
1 cucumber, diced small, plus some additional cucumber, sliced thin
1 lemon, zested and juiced
1 tablespoon butter
Directions:
Mix lamb, paprika, cumin, and salt together. Shape into four ¾-inch-thick patties.
Heat olive oil in large skillet. Add patties and cook over medium-high heat, 4 minutes per side for medium.
Mix together the yogurt, salt, lemon zest, cucumber, and harissa. Set aside.
Spread a thin layer of butter on four buns. Broil buns until golden, about 2 minutes.
Top each bun bottom with tzatziki, onion and cucumber slices, and burger.
Place greens and feta cheese atop burgers.
Sourdough Buns:
1 cup fresh sourdough starter
1½ tablespoons butter, room temperature
¼ cup lukewarm milk
1 egg, beaten
½ teaspoon sea salt
1½ cups sprouted white wheat flour
Directions:
Mix together sourdough starter, butter, milk, egg, and salt. Mixture may be chunky.
Add flour gradually, mixing with a spoon until it comes together enough to turn out onto a breadboard.
Knead the dough until it is smooth, about 10-20 minutes.
Place dough in a cool spot overnight to ferment or in the refrigerator for up to 24 hours.
Let it rest at room temperature for 15-20 minutes, then roll it out to ½-inch thick.
Use a biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet.
Cover the buns lightly with a cloth and let rise until doubled in bulk -between 1 and 4 hours depending on the temperature of the room.
Preheat the oven to 350° F. Bake buns for 18-20 minutes.
Let cool completely before slicing in half horizontally.
Get the recipe at:
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#lambburger #summerrecipes #grillingseason
Moroccan Style Lamb Burgers cooked on a Weber 57cm Mastertouch BBQ
Uplift the humble burger into a gastronomic delight by changing the mince you use and adding a few herbs and spices. Top UK barbecue chef Richard Holden and Ian Hodgett from The Barbecue Shop here in store show how easy it is to make your own lamb burgers with a spicy North African flavour.
Add coriander, harissa paste, cumin and Maldon sea salt to the lamb mince and combine well. Once all the ingredients are thoroughly mixed form into 4 balls. Lightly oil a Weber burger press with a little rapeseed oil, this enables the burgers to be released from the press without sticking.
Start off the briquettes in a Weber Chimney Starter to cut down on the time it takes to bring the BBQ up to cooking temperature, which in this case needs to be around 250C (482F). Place the coals over three-quarters of the charcoal grill. Spray the cooking grate with a light covering of the Weber Non-stick Oil and cook directly over the coals. Leave the burgers, with the lid down, for 5 – 10 minutes, until they have the lovely sear marks. The burgers will come off the grill cleanly if they have cooked, if they stick leave them for another couple of minutes. Turn them over and cook on the second side for a further 5 – 10 minutes. If the outside starts to burn before the inside is cooked move them over to the quarter of the grill where there are no coals.
Once the internal temperature has reached 75C (167F) they are ready to come off, remember the slogan ’75 staying alive’. In this instance an Instant Read Thermometer is an absolute must, it lets you cook the burgers to exactly the right temperature, giving you a really juicy, flavoursome burger.
Assemble the burger by placing a couple of lettuce leaves on the base, followed by some slices of tomato then your burger followed by some Chilli Salsa, finally spread some mayonnaise on the top of the bun, now the burger is completed. We just used plain white burger rolls but you can also use ciabatta or brioche.
Click the link to visit the blog pages where you will find lots of ideas for extending your range of BBQ fare:
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Greek-Style Lamb Burgers
Our recipe for Greek-Style Lamb Burgers is a simple seasoning of ground lamb (or beef if you want) - some grilling or broiling - then toasted buns and a generous dollop of tzatziki sauce. That is IT. You can find the recipe on the Town & Country Markets website: (along with about 1,965 more!).
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!