Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa

, from Issue #70. December, 2016
Photography by Josh Griggs.
    Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa

    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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