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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.