Moroccan Sliders | Lamb or Beef Burger | Kravings
Even though I’ve never been to Morocco, I’m drawn to it by the wonderful food and traditions. A friend just returned from Morocco and brought back the most beautiful ceramic platters from her trip. This made me want to buy a ticket right away, instead I settled for these Moroccan sliders. Lamb is very popular in Morocco, but you can also use Beef to prepare these insanely delish patties. The star in these patties is by far the Harissa. This is a paste made with red Chillies both fresh & dry, Garlic & Lemon juice. I like to quickly ground up a batch but you can also find Harissa in Middle Eastern stores and some of the larger grocery chains that carry ethnic goods. It also contains Figs, Bulgur Wheat, Chickpeas & Parsley.
This is by no means an authentic recipe but a combination of flavours that respect and represent the culture and cuisine. What I love about these and any other sliders or burgers is that you can prepare them in advance and then stack them in a freezer to enjoy whenever you need them.
How to cook Bulgur wheat:
How to make Harissa:
How to make Toum:
Buy the Slider press -
Here are the ingredients and steps to make this recipe!
2 lbs ground Lamb or Beef
5 tsps Harissa
3 tsps soaked Bulgar wheat
1 tsp Salt
1 tsp Pepper
¼ cup finely diced Figs
¼ cup crushed cooked Chickpeas
¼ cup finely diced Mint & Parsley
Combine all the ingredients together well
Form into patties using your hands or burger press
Freeze
Cook on a bbq for 10 - 12 min per side
Serve on a slider bun or pita with some garlic sauce
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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.
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How To Make Moroccan Lamb With Harissa Yogurt | AEG UK
View the full recipe and ingredients here:
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.
Lamb Burgers with Harissa yoghurt sauce
These are delicious and can be low carb when you use large flat mushrooms instead of burger buns!
Harissa is super easy to make too
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