Moroccan Lamb Burgers with Harissa Yoghurt

 

We have this running joke in our house. It comes from South Park via Aliens - here's what I mean. "They mewstly come at night... mewstly." turns into "I mewstly like to play volleyball... mewstly." or "I mewstly like white marshmallows in my hot chocolate... mewstly." It must be uttered at least once a day around here. So it was no surprise when Joey said "Out of all the things I've tasted the Harissa Yoghurt sauce on, I mewstly like it on these burgers... mewslty."

PS: We don't let our kids watch South Park, but they hear enough references to it to be able to put 2 and 2 together. Just in case you were going to call child services.



Moroccan Lamb Burgers with Harissa Yoghurt
adapted from Channel 4
Makes 4

For the Burgers:
500g ground lamb
4 multi-grain burger buns
Soft lettuce leaves
Mint leaves

Olive oil

For the Spice Rub:

1 teaspoon sea salt flakes
1 teaspoon ground black pepper
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout
1 teaspoon smoked paprika

For the Harissa Yoghurt:
4 tablespoons Greek yoghurt
1 tablespoon Harissa
Juice of half a lemon
2 teaspoons olive oil

Make the Spice Rub:
Put all the spice rub ingredients into a bowl and mix together.

Make the Harissa Yoghurt: 
Put all the ingredients for the Harissa Yoghurt into a bowl and stir to combine.

Make the Burgers:
Divide the ground lamb into four equal portions, then roll into balls and press to flatten slightly. Coat the patties generously in the spice rub. Drizzle with a little olive oil and grill on the barbecue or in a grill-pan for about 4 minutes a side, until crisp on the outside and juicy and cooked all the way through.

Split the burger buns and lightly toast. Put a few lettuce leaves on the bottoms of the buns, top with a patty, a dollop of Harissa Yoghurt and a few mint leaves. Top with the other half of the burger buns.