Photo: Amirali Mirhashemian
Moroccan-style lamb burgers
20 ingredients
6
openrecipes
The idea here is to keep the meat as it is – straight, sweet and beautiful – then use a dry rub to add lovely layers of flavour. For me, the whole point of celebration food is to take something really comfortable and do something surprising with it.
Estimated Nutrition (whole recipe, rough)
516
Calories
28g
Protein
36g
Fat
24g
Carbs
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600 g quality lamb shoulder, minced
- olive oil
- 6 soft rolls, halved
- 6 heaped tablespoons natural yoghurt
- 1 heaped tablespoon harissa paste
- juice of 1 lemon
- extra virgin olive oil
- 1 handful fresh mint leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ras el hanout or garam masala
- 1-2 teaspoons sweet smoked paprika
- 1 round lettuce, washed and spun dry
- ½ bunch fresh mint, leaves picked
- 1 handful edible flowers, optional
- lemon juice
- extra virgin olive oil
- ½ pomegranate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes