Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa
Photography by Josh Griggs.
Spiked with aromatic herbs, topped with grilled halloumi and a fragrant salsa, these could easily be your star summer burger.
Serves: 4
INGREDIENTS
1 cup fresh breadcrumbs
⅓ cup milk
600 grams lamb mince
2 cloves garlic, crushed
1 teaspoon each ground cumin and sweet smoked paprika
½ teaspoon ground cinnamon
1 egg, beaten
big handful fresh coriander, finely chopped
sea salt and ground pepper
Salsa
½ cup pistachios, divided in half
½ cup each packed basil and mint
2 cloves garlic, crushed
1 tablespoon lemon juice
1 teaspoon sea salt
⅓ cup olive oil
To serve
200 grams halloumi cheese, sliced
4 small pitta breads, warmed and split
kasundi or other tomato relish, rocket, strips of cucumber, thick plain yoghurt
METHOD
Burgers: Put the breadcrumbs and milk in a large bowl, leave for 5 minutes, then add the remaining ingredients. Season generously, gently combine well and form into 4 patties.
Cover and refrigerate until ready to cook but take out of the fridge 30 minutes before cooking.
Salsa: Put half the pistachios and all the remaining ingredients in a food processor and blend until well chopped but not totally smooth. Roughly chop the remaining pistachios and stir through.
Lamb: Cook the burgers on a grill pan over a medium heat for 4–5 minutes each side or until cooked through.
Heat a sauté pan with a little oil and cook the halloumi on both sides until golden.
To assemble: Spread the bottom bun with tomato relish and layer up with rocket, cucumber, a lamb burger and halloumi. Top with a spoonful of yoghurt and a dollop of pistachio salsa. Add the tops and serve immediately.
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