Moroccan Lamb Burgers on Roasted Potato Buns
Adding chickpeas and grated carrot to the spiced burger mixture keeps them moist and light without needing to add breadcrumbs either.
Serves 4
ingredients
2 large Agria potatoes, about 300 grams each
olive oil
sea salt and freshly ground pepper
Burgers
1 x 400 gram tin chickpeas, drained and rinsed
1 small carrot, grated
1-2 teaspoons Moroccan seasoning
1 clove garlic, crushed
1 egg
400 grams lamb mince
To assemble
½ cup sliced sundried tomatoes
½ cup black olives, halved and pitted
100 grams feta, crumbled
large handful rocket or watercress
tomato relish to serve
Method
Preheat the oven to 200°C.
Scrub the potatoes and cut in half lengthwise. Slice a little off the bottom of each potato so they will sit flat. Brush with olive oil and season. Place on a baking tray and roast for 30 minutes or until golden and tender.
Burgers: Put the chickpeas, carrot, Moroccan seasoning, garlic and egg in a food processor and process until smooth. Tip into a large bowl and add the mince. Season generously and mix until well combined.
Form into 4 patties the same shape as the potatoes.
Heat a little oil in a sauté pan and cook the patties until golden and cooked through. Drain on kitchen towels.
To assemble: Place a roasted potato on each plate and top with a few rocket leaves and a burger patty. Scatter over sundried tomatoes, olives, feta and salad leaves along with a drizzle of olive oil and a grind of pepper. Serve with a side of tomato relish.
Pantry note: Moroccan seasoning is available from the spices section of supermarkets.
