Mighty Moroccan Mega Lamb Burgers

This is my take on one of Tom Kerridge’s recipes from his diet series.  They are light, gluten free if you need them to be, lower in fat and calories with the clever use of extra vegetables and lean meat but no compromise on flavour.  Great way of sneeking in a bit of extra veg for the kiddies too.  I have added some extra bits to suit my own palette but that’s exactly what this site is about.

I think  you’re going to love these. Don’t forget your bib as I’m sure you will get in a mess when you tuck into these!


Serves 4

For the lamb burgers

1 large courgette, grated
1 large carrot, peeled and grated 
500g diced lean lamb (mince yourself in the food processor) or pre-packed mince
1 tsp bicarbonate of soda
1 large free-range egg, lightly beaten
2 tablespoons fresh breadcrumbs (gluten free if required)
1 tbsp Dijon mustard (or mustard of choice)
1 tsp ground cinnamon 
1- 1.5 tbsp ras el hanout (Moroccan spice mix) use Garam Masala if you don’t have any.
1tsp of crushed garlic (opt)
1 tablespoon of Harissa paste
1/2 tsp low sodium salt or to taste
1 tsp ground cumin 
Zest of half a small lemon (opt)
1 tsp ground coriander
2 tsp dried mint
Freshly ground black pepper
4 tsp Jarred mint sauce (sugar free preferably) for brushing over (opt)
Spray oil for baking
 Spicy yoghurt
6 tbsp Skya or greek yoghurt (0% fat) 
2 tsp harissa paste
Lemon zest and squeeze of juice to taste
To serve
4 large wholemeal burger buns 
1 large ripe beef tomato, thickly sliced 
2 little gem lettuce, shredded


Squeeze out any extra moisture from the grated courgette and carrot, then place in a bowl with all the other burger ingredients (excluding the oil). Season with salt and pepper and mix together thoroughly, the best way is to just get stuck in with your hands.

heat a non stick frying pan and pinch a little piece of the mixture to fry and check for seasoning.  make any adjustments at this stage.

Divide the mixture into four portions and make into burger shapes.
Brush the burgers with the mint sauce.
Refrigerate to allow the mto firm up for at least 20 minutes if possible.
When you’re ready to cook, pre heat the grill to high
Mix together the yoghurt and harissa and set aside.
Slice the buns in halve, you can toast them if you wish.
Place the burgers on a baking rack over a tray to allow any fat to drop though or just place on a baking tray which has been lightly oiled.
Cook under the hot grill for 5–6 minutes on each side, until nicely browned.
Remove from the grill and pile up the burger with the salad toppings of your choice.


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