Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa
Photography Josh Griggs.
Spiked with aromatic herbs, topped with grilled halloumi and a fragrant salsa, these could easily be your star summer burger.
Serves: 4
INGREDIENTS
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
Salsa
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
METHOD
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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.