Moroccan Hamburgers Recipes

MOROCCAN-SPICE BURGERS

Steps:

• Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
• Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
• Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.

MOROCCAN-STYLE LAMB BURGERS

Steps:

• Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
• Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
• You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
• Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
• Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
• Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
• Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

LAMB BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
• Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
• Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

MOROCCAN HAMBURGERS

Steps:

• Combine all ingredients and shape into 8 patties.
• Cover and chill at least 2 hours.
• If making for OAMC, put in freezer bag and freeze 5 to 6 months.
• Thaw before grilling.
• To make, grill, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until beef is no longer pink.

MOROCCAN LAMB BURGERS

Steps:

• Peel and roughly chop the onion, ginger and garlic. Place in a food processor along with the fresh coriander and blend until finely chopped. Add the cumin, ground coriander, cinnamon, apricots, lamb and seasoning and blend until just mixed (for best results keep the mixture slightly chunky).
• Shape the lamb mixture into 6 burgers. Place under a med/hot grill for 4-5 mins each side until cooked through.
• Split the wholemeal rolls in half. Place a few green leaves and tomato slices in the rolls. Top each with a burger, a few red onion rings and a little reduced fat mayonnaise if liked.