Moroccan Barbequed Lamb Burgers
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, MoroccoEnjoy the sizzle of the barbeque as these delicious burgers with a Moroccan twist grill to perfection.
Kitchen Confidence Rating Scale:
Budget Rating Scale:
Mix all ingredients well (by hand is the best method.)
Use an ice cream scoop to form balls and then work into small lamb burger patties.
Grill lamb burgers on the barbeque – grill for a few minutes either side (be careful not too over-cook, otherwise lamb burgers will become dry.)
Serve lamb burgers on top of broiche bread (or regular burger buns.) Slice the bread or the bun and ‘punch out’ rounds of bread with a glass.
Blend a tangy yogurt to serve with the burgers – mix 2 cups yogurt, lemon zest, juice of one lemon (the equivalent of ½ a cup), sea salt and 10 grinds of freshly ground pepper. Place burger on top of bread, add a dollop of yogurt, lettuce and thinly sliced tomatoes and serve.
Travel Tip if you’re heading to Morocco:
Don’t Pack your “Packages” – Minimize your "footprint" in foreign countries by limiting product packaging and bringing re-usable containers for things like toiletries rather than “one-time use” travel size containers, which just add to waste in foreign countries.
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Mix all ingredients well (by hand is the best method.)
Use an ice cream scoop to form balls and then work into small lamb burger patties.
Grill lamb burgers on the barbeque – grill for a few minutes either side (be careful not too over-cook, otherwise lamb burgers will become dry.)
Serve lamb burgers on top of broiche bread (or regular burger buns.) Slice the bread or the bun and ‘punch out’ rounds of bread with a glass.
Blend a tangy yogurt to serve with the burgers – mix 2 cups yogurt, lemon zest, juice of one lemon (the equivalent of ½ a cup), sea salt and 10 grinds of freshly ground pepper. Place burger on top of bread, add a dollop of yogurt, lettuce and thinly sliced tomatoes and serve.
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