Moroccan Lamb Burgers on Roasted Potato Buns
Photography by Aaron McLean.
Adding chickpeas and grated carrot to the spiced burger mixture keeps them moist and light without needing to add breadcrumbs either.
Serves: 4
INGREDIENTS
2 large Agria potatoes, about 300 grams each
olive oil
sea salt and freshly ground pepper
Burgers
1 x 400 gram tin chickpeas, drained and rinsed
1 small carrot, grated
1-2 teaspoons Moroccan seasoning
1 clove garlic, crushed
1 egg
400 grams lamb mince
To assemble
½ cup sliced sundried tomatoes
½ cup black olives, halved and pitted
100 grams feta, crumbled
large handful rocket or watercress
tomato relish to serve
METHOD
Preheat the oven to 200°C.
Scrub the potatoes and cut in half lengthwise. Slice a little off the bottom of each potato so they will sit flat. Brush with olive oil and season. Place on a baking tray and roast for 30 minutes or until golden and tender.
Burgers: Put the chickpeas, carrot, Moroccan seasoning, garlic and egg in a food processor and process until smooth. Tip into a large bowl and add the mince. Season generously and mix until well combined.
Form into 4 patties the same shape as the potatoes.
Heat a little oil in a sauté pan and cook the patties until golden and cooked through. Drain on kitchen towels.
To assemble: Place a roasted potato on each plate and top with a few rocket leaves and a burger patty. Scatter over sundried tomatoes, olives, feta and salad leaves along with a drizzle of olive oil and a grind of pepper. Serve with a side of tomato relish.
Pantry note: Moroccan seasoning is available from the spices section of supermarkets.
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