Moroccan Lamb Burgers

I love lamb burgers, Randal prefers more traditional hamburgers but I still make myself delicious burgers like these, and just freeze the remaining patties for another time.  I usually would make a mint and feta lamb burger, but thought I would try something different this time.  

1 1/2 lbs ground lamb
1/2 cup fresh mint
1 shallot, chopped
1 clove garlic, minced
2 tbsp dried currants
2 tbsp pine nuts
1 tsp lemon juice
1 tsp lemon zest
2 tbsp fresh parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp pepper

In a food processor combine the currants, pine nuts, shallot, garlic, parsley, lemon juice and zest, cumin, coriander, cinnamon, salt and pepper.  Process until it forms a coarse paste.

Place the currant mixture into a large bowl, add the lamb and mix together well.  Form into four patties.  Grill burgers for 5 minutes each side.

I served mine on an onion roll as that's my favourite roll for any burger, topped with some tzatziki sauce and lots of fresh mint.

Meatball and Tomato Tagine with Lemon Saffron Couscous

This is a Moroccan stew that is usually cooked in a tagine, I don't own a tagine but this dish can still be cooked just as well without one.  I found this recipe over at the view from the great island and I loved that the meatballs were made with a mix of beef and lamb, as Randal usually won't eat lamb, but mixed with beef I thought I could get away with it, and I did!

Meatballs
1/2 lb ground lamb
1/2 lb ground beef
1 medium onion, minced
1/3 cup parsley, minced
1/3 cup fresh coriander, minced
3/4 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper
2 Tbsp olive oil, for frying

Mix everything together except for the oil.  Form into 1 inch sized meatballs and brown in the hot oil.  Set aside.

Sauce
1 28 oz can crushed tomatoes
2 whole tomatoes, chopped
2 cloves garlic, minced
1 onion, finely chopped
1/3 cup fresh parsley, chopped
1 tsp cumin
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp sweet paprika
salt and fresh ground pepper to taste

Place everything in a large saucepan, simmer for 30 minutes.

Add the meatballs to the sauce and simmer for 15 minutes.


Lemon Saffron Couscous
1 lb couscous
2 cups water
1 tsp saffron threads
2 Tbsp olive oil
1/2 tsp salt
juice of 2 lemons
zest of 2 lemons

Place the water and saffron in a large saucepan.  heat until simmering, turn off the heat and let steep for 10 minutes.

Bring water back to a boil, add the lemon juice, lemon zest, oil and salt.  Add in the couscous, stir and turn off the heat, cover and let stand for 10 minutes.

Mint and Feta Lamb Burgers

We made these for the 4th of July. Not as American as a hamburger, but so good.  We had lots of fresh mint from Sue so I added lots more mint on top of my burger, and served them on our favourite onion rolls.

1 lb ground lamb
1/2 cup fresh mint leaves
6 oz feta cheese
1 garlic clove
1 tsp ground coriander
1 tsp ground cumin
salt and pepper

Put the lamb into a large bowl, add in the chopped fresh mint leaves, the crumbled feta, the smashed garlic clove and the spices.  Mix together well and form into patties. Season the burgers with salt and pepper and grill for 8-10 minutes.

Minted Lamb Koftas

I just love the flavour combination of lamb and mint, and this is just a very quick and easy recipe that I just love.


8oz minced lamb
1oz white breadcrumbs
1 small onion, peeled and very finely chopped
1 clove garlic, peeled and crushed
2 tbsp fresh mint, chopped
salt and pepper
1 small egg, beaten

yogurt Dressing
¼ pint yogurt
1 tsp fresh mint, chopped
salt and pepper

To Serve
4 pitta bread
shredded lettuce
sliced cucumber
sliced tomato

Method
1. Combine the minced meat, breadcrumbs, onion, garlic, mint, salt and pepper.
2. Add enough egg to bind and form into small sausage shapes. Grill under a medium to high heat for about 15 minutes, turning once, until brown and cooked through.
3. To make the dressing mix the yogurt, mint, salt and pepper.
4. To serve, fill the pittas with lettuce, cucumber, tomato and the grilled kofta, top with the yoghurt dressing.

See other recipes at The Grocery Cart Challenge