Moroccan lamb burgers with tomatoes, houmous and pitta
(from Elyce123’s recipe box)
Source: delicious. August 2004
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4 people
Categories: August
Ingredients
- 800g lean lamb mince
- small bunch spring onions, trimmed and finely chopped
- 1 tsp smoked paprika
- 1 1/2 tsp coriander seeds, roughly crushed, or 1/2 tsp ground coriander
- 4 pitta breads
- 8 ripe plum tomatoes, sliced
- 2 shallots, finely sliced into rings
- small tub good-quality houmous
- fresh mint leaves, to garnish
Directions
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Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
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Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool.
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Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
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Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.