Best 7 Moroccan Style Lamb Burgers Recipes

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Discover the tantalizing flavors of Morocco with our guide to creating exceptional lamb burgers. These burgers, bursting with Moroccan spices and traditional flavors, are sure to be a hit at your next cookout or gathering. We'll introduce you to the unique blend of spices that give these burgers their distinctive taste and provide you with tips on how to grill them to perfection. From the marinade to the toppings, this article will provide you with everything you need to create a memorable and delicious Moroccan-style lamb burger experience.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN-STYLE LAMB BURGERS



Moroccan-style lamb burgers image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Provided by Jamie Oliver

Categories     Mains     Alfresco     Beef     BBQ food

Time 25m

Yield 6

Number Of Ingredients 13

600 g quality lamb shoulder, minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint, (15g)
DRY RUB
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout, or garam masala
1-2 teaspoons sweet smoked paprika

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.

Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre

MOROCCAN STYLE LAMB BURGERS



Moroccan Style Lamb Burgers image

I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.

Provided by rainna

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground lamb
2 tablespoons chopped green onions
1 teaspoon paprika
4 tablespoons chopped cilantro
1/4 teaspoon crushed red pepper flakes
salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons chopped garlic

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



Moroccan-style lamb burgers image

Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo

Provided by Katie Hiscock

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 10

1 onion, roughly chopped
2½cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
handful of fresh coriander
2 tsp ground coriander
2 tsp ground cumin
1 tsp cinnamon
75g ready-to-eat dried apricots, roughly chopped
500g lean lamb mince
wholemeal rolls, lettuce, sliced tomatoes sliced red onion and mayonnaise, to serve

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.

Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium

MOROCCAN LAMB BURGERS



Moroccan Lamb Burgers image

A meaty burger that's packed full of spicy, fruity flavours - as quick as fast food but with less fat.

Provided by Elaine Wainwright

Time 25m

Yield Serves 6

Number Of Ingredients 0

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.

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE



Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce image

Provided by Dave Lieberman

Time 21m

Yield about 6 servings

Number Of Ingredients 13

1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Steps:

  • Make the sauce:
  • In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
  • Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
  • Make the burgers:
  • Preheat the grill.
  • Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
  • Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
  • Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA



Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa image

Provided by Paul Gayler

Categories     Sandwich     Garlic     Lamb     Olive     Onion     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 22

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

Steps:

  • For salsa:
  • Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • For burgers:
  • Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

MOROCCAN-SPICED LAMB BURGERS



Moroccan-Spiced Lamb Burgers image

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

Provided by Dr. Jenny

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground lean lamb
1 yellow onion, finely chopped
3/4 cup fresh breadcrumb (fine)
1/4 cup chopped of fresh mint
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon salt (plus more to taste)
1/4 teaspoon ground cayenne pepper
1 large tomatoes, diced
3 tablespoons chopped fresh cilantro
4 whole wheat pita bread
1 cup plain yogurt (whole milk or low fat)
1 cup alfalfa sprout

Steps:

  • In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
  • In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
  • Prepare a charcoal or gas grill for direct grilling over high heat.
  • Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
  • To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.

Tips:

  • Choose the right lamb: Use ground lamb with a fat content of at least 20% for juicy burgers.
  • Season the lamb well: Use a combination of spices, such as cumin, coriander, and paprika, to give the burgers flavor.
  • Use fresh ingredients: Fresh herbs, such as mint and cilantro, will add brightness to the burgers.
  • Don't overcook the burgers: Lamb burgers should be cooked to medium-rare or medium so that they remain tender and juicy.
  • Serve the burgers with your favorite toppings: Some popular choices include tzatziki sauce, hummus, and grilled vegetables.

Conclusion:

Moroccan-style lamb burgers are a delicious and flavorful dish that can be enjoyed by people of all ages. They are perfect for a summer cookout or a weeknight meal. With a few simple tips, you can make sure that your lamb burgers are juicy, flavorful, and cooked to perfection. So next time you're looking for a new burger recipe, give Moroccan-style lamb burgers a try. You won't be disappointed!

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