Lamb is one of my favourite meats and it's SO tasty in burgers! I obviously love the classic beef burger but sometimes I like to mix it up, these lamb alternatives are perfect for that while still getting the red meat hit! Lamb takes on Middle Eastern flavours superbly so I felt it only right to give this burger a Moroccan them with smokey harissa sauce and tzatziki. It's really easy to pick up tzatziki from a shop but the difference when you make it is worth the extra effort, if you'd like to make your own click here for my recipe. Right back to the burger! The salty feta and tomato salsa cuts through the fat of the meat and adds a hit of something creamy. I've used pita bread in this recipe so that the burger is a little light but you can substitute for buns if you prefer.
Makes 4 burgers
500g lamb mince, around 10% fat is best
1 tsp smoked paprika
1 tsp ground coriander
Small bunch of coriander, finely chopped
50g feta cheese, crumbled
2 tomatoes, finely chopped
3 tbsp yogurt
3 tbsp harissa paste
Tzatziki, to serve
4 pita breads or buns, to serve
Turn the grill onto a high heat or if you are using a BBQ make sure it's hot and ready to go.
Start by placing the lamb, paprika, ground coriander and about 3/4 of the fresh coriander in a mixing bowl and combine using your hands. Divide the mixture into four even pieces and then mould into patties.
Pop the burgers under the grill and cook for 4 minutes on each side. Depending on how you like your meat cooked there would be a slightly longer cooking time for well done.
While the burgers are cooking stir together the yogurt and harissa paste to make the sauce and warm the pita on a griddle pan. Mix to together the tomato, feta and remaining coriander with a drop of olive oil to bind.
Pop the hot burgers in their breads and top with the tomato and feta mixture. Dollop on the harissa sauce and tzatziki. Serve immediately and enjoy!