Moroccan Lamb Burgers, Grilled Haloumi and Pistachio Salsa
Photography Josh Griggs.
Spiked with aromatic herbs and topped with grilled haloumi and a fragrant salsa, this could easily be your star summer burger.
Serves: 4
INGREDIENTS
BURGERS
1 cup panko breadcrumbs
⅓ cup milk
2 cloves garlic, crushed
1 teaspoon each ground cumin and sweet smoked paprika
½ teaspoon ground cinnamon
1 large egg, beaten
big handful fresh coriander, finely chopped
sea salt and ground pepper
600 grams lamb mince
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 haloumi, sliced
4 hamburger buns
kasundi or other tomato relish, rocket, strips of cucumber and thick plain yoghurt, to serve
METHOD
BURGERS: Combine all the ingredients except the salt and pepper and lamb in a large bowl and leave for 5 minutes. Season, add the lamb and mix well. Form 4 patties slightly larger than the buns. Chill until ready to cook but remove from 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.
To cook and serve: Cook the burgers on a preheated barbecue over a medium heat for 4-5 minutes each side, or until cooked through. Heat a little oil on the barbecue plate and cook the haloumi on both sides until golden. Spread the bottom bun with tomato relish and layer up with rocket, cucumber, a burger and haloumi. Top with a spoonful of yoghurt and a dollop of pistachio salsa. Add the tops and serve immediately.
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