We may have waved goodbye to our brilliant British Summertime, but I’m not quite ready to give up a beautiful juicy BBQ style burger, anyone else with me? – mid week, at the weekend, you name it, we love it. One of my current favourites to whip up are my Moroccan Minted Lamb Burgers – honestly, you need to try these! Made with lamb mince, they’re an economical choice, quick and easy to make – which is so important for me right now, whilst juggling life with a newborn. They’re an excellent go-to for an ad hoc mid week meal, plus they’re naturally rich in protein and taste a bloomin’ treat!

Truth be told, lamb used to be one of favourite meats growing up, I’d love having it at my Nan’s after school. but it’s been a while since I’ve cooked with lamb myself, which is why I’m excited to have teamed up with Try Lamb. Over the coming months, I’m going to share with you my delicous lamb creations, and hopefully together we can get out of our cooking rut, and spice up our healthy menu!

I love serving these tasty Moroccan Minted Lamb Burgers on a toasted Sourdough bun – hello – topped with a dollop of my homemade healthy Tzatziki, sliced tomato and rocket. Give them a try this week…

 

INGREDIENTS 

For the burgers:

  • 250g lamb mince
  • 1/2 medium red onion, finely chopped
  • 1 tbsp rasel hanout ‘Moroccan’ spice
  • 15 fresh mint leaves, finely chopped
  • Salt & pepper, to season

To serve: 

  • Sourdough bun, lightly toasted
  • Tomato, sliced
  • Rocket leaves
  • Tzatziki (recipe below)

Homemade Healthy Tzatziki:

  • 150g Total Greek yoghurt
  • 50g cucumber, seeds removed and finely chopped
  • 12 fresh mint leaves
  • Juice of ½ lime

 

METHOD

  1. In a bowl, mix together the lamb mince, onion, ras el hanout, mint, salt & pepper and firmly shape into 2-3 burgers – place in the fridge to chill for 10 minutes.
  2. Whilst the burgers are chilling, in a small bowl, mix together the yoghurt, cucumber, mint and lime to make the tzatziki – set aside in the fridge until ready to serve.
  3. Heat a little oil in a non-stick griddle pan over a medium heat (or alternatively you can cook on a BBQ), and gently cook the lamb burgers for 4-5 minutes on each side, or until cooked through.
  4. Whilst the burgers are cooking, cut and lightly toast the sourdough buns and slice the tomato.
  5. Serve the burgers in a bun, topped with tomato, a garnish of rocket and a dollap of tzatziki. Enjoy!

 

Don’t forget to tag me in your foodie snaps on Instagram, I love seeing them!