Moroccan Lamb Burger Meal Prep / Hamburguesa Marroquí de Cordero
Today's quickie recipe is Simple Moroccan Lamb Burger. To get full Moroccan Lamb Burger Recipe click here:
Let me know what you think about my Moroccan Lamb Burgers in the comments below.
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White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy
Catherine Fulvio makes Harissa Flavoured Lamb Burgers with Tzatziki
This is a superb summer dish that is great on the barbeque. The tzatziki adds a lovely fresh flavour to the burgers. A winner with the kids as well.
Find the recipe here
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.
Harissa burgers
Homemade beef burgers with a touch of Harissa Spice. You will never buy a McDonald's burger again!
Follow full written recipe instructions here:
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Lamb Burger à la marocaine
Inspired by Moroccan Merguez and Kofta sandwiches, a Moroccan touch on a classic Burger. Combining the strong and tasty lamb meat, flavourful tomato based sauce, Gouda cheese and stir fried onions & peppers. A touch a harissa to provide a settle kick or a not so settle. Up to you !!!
0:00 Intro
1:13 The Sauce
1:53 The Toppings
2:50 The Fries
3:54 The Meat
5:33 Setting Up the burger
6:22 Cooking the patties
8:32 Conclusion
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This recipe requires: 1 hour
The sauce:
Tomato Sauce: 50 g / 2 oz
Tomato Paste: 25 g / 1 oz
Garlic: 3 Cloves
Sea Salt: 1/4 tsp
Cumin: 1 tsp
Paprika: 1 tsp
Harissa: 1/2 Tbsp
Olive Oil: 1.5 Tbsp
The Toppings:
Red Bell Pepper: ½
Green Bell Pepper: ½
Onion: 1 Medium
Sea Salt: 1/4 tsp
Black Pepper: 1 tsp
Garlic Powder: 1 tsp
Vegetable Oil: 1.5 Tbsp
The Fries:
Russet Potatoes (Starchy Potatoes)
Peanut Oil
Sea Salt
The meat:
Lamb: 400 g / 14 oz
Sea Salt: 1/2 tsp
Black Pepper: 1 tsp
Cumin: 1 tsp
Coriander: 1 tsp
Garlic Powder: 1 tsp
Cinnamon: 1/4 tsp
Onion: 1 Small
Gouda Cheese Slices