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


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
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


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.