Moroccan Burger Salad Recipes

MOROCCAN TOMATO SALAD

Steps:

• Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
• Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

MOROCCAN BURGER WITH SPICED MAYO

Steps:

• you will also need.
• 1 small red onion sliced into rings
• 1 zuchini thinly silced.
• Marinade in:.
• 2 tablespoons olive oil.
• 1 tsp paprika.
• 1 teaspoon garlic powder.
• 1 tsp garam masala.
• start by making the spiced mayo.mix all ingredients together,cover and let marinade in fridge for at least 2 hours. Next cut up the zuchini and onion,put into a bowl with the marinade ingredients and set aside. when ready to eat, put together all ingredients for the burgers and form into patties. Grill burgers, till cooked.also grill the zuchini and onion. to assemble you need burger buns or pitas.top the burger with zuchini,onion and a dolop of spiced mayo and enjoy!

MOROCCAN STYLE LAMB BURGERS

Steps:

• Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
• Using your hand, mix everything thoroughly.
• Shape the mixture into 8 equal size patties similar to hamburgers.
• Heat the oil in a non stick skillet.
• Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
• Drain on paper towels and serve.

MOROCCAN-STYLE LAMB BURGERS

Steps:

• Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
• Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
• Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

MOROCCAN BARLEY SALAD

Steps:

• Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
• Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.