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Halal-conscious recipe

Moroccan-style lamb burgers

BBC Good Food's Moroccan-style lamb burgers with Halal lamb: mince blended with onion, ginger, garlic, coriander, cumin, cinnamon and dried apricots, grilled and served in wholemeal rolls with salad and mayonnaise.

  • Cuisine Moroccan
  • Meal Main
  • Difficulty Easy
  • Yield 6 burgers
  • Time 25 min
  • Last updated

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

Printable view
Lamb chops searing over flames on a charcoal grill, with metal tongs
Photograph from our ingredient library: lamb chops on a grill, not the finished dish from this recipe.

Photo: domdomegg · CC BY 4.0

Why Halal checks matter here

The burgers are 500 g of lean lamb mince, which is Halal only from a Halal-slaughtered animal, served in shop-bought wholemeal rolls, whose dough conditioner is worth a look.

Lamb mince is blended with onion, ginger, garlic, fresh and ground coriander, cumin, cinnamon and chopped dried apricots, shaped into six burgers and grilled, then served in wholemeal rolls with lettuce, tomato, red onion and mayonnaise. The source calls them Moroccan-inspired. The lamb needs a Halal source, and the rolls should be free of L-cysteine (E920) of unstated source, or certified.

It follows BBC Good Food's Moroccan-style lamb burgers, which make six. A food processor does all the mixing: blend the aromatics first, then pulse in the lamb only until the mixture is slightly chunky.

Serve in the rolls with the salad and mayonnaise.

Halal-critical ingredients

  • Lamb mince Lamb is Halal only from a Halal-slaughtered animal, and mince without a Halal mark doesn't say how the animal was slaughtered. Buy the mince from a Halal butcher or in a certified pack. See Lamb.
  • Wholemeal rolls Some industrial breads use L-cysteine (E920) as a dough conditioner; its source is not always stated. Choose rolls without E920, or certified rolls. See L-cysteine.

Safe substitutes

  • Lamb mince of unknown slaughter → 500 g Halal lean lamb mince
  • Rolls with E920 of unstated source → Rolls without E920, or certified ones (our swap)

Allergens

gluten (wholemeal rolls), eggs (mayonnaise)

Ingredients

Burgers

  • 1 onion, roughly chopped
  • 2½ cm piece ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • handful fresh coriander
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • 75 g ready-to-eat dried apricots, roughly chopped
  • 500 g Halal lean lamb mince

To serve

  • 6 wholemeal rolls without E920, or certified ones
  • to serve lettuce, sliced tomatoes, sliced red onion and mayonnaise

Method

  1. Blend the aromatics. Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped.
  2. Mix in the lamb. Add the spices, apricots, lamb and some seasoning, and blend until slightly chunky.
  3. Shape and grill. Shape the mixture into six burgers. Cook under a medium-hot grill for 4 to 5 minutes on each side until cooked through.
  4. Serve. Serve in wholemeal rolls with lettuce, sliced tomato, sliced red onion and mayonnaise.

How this recipe was researched

Method adapted from BBC Good Food's 'Moroccan-style lamb burgers', which names no author and calls them Moroccan-inspired (makes 6: a roughly chopped onion, a 2½ cm piece of ginger, 2 garlic cloves and a handful of fresh coriander blended until finely chopped; 2 tsp each ground coriander and cumin, 1 tsp cinnamon, 75 g chopped ready-to-eat dried apricots, 500 g lean lamb mince and seasoning blended until slightly chunky; shaped into six burgers and grilled 4 to 5 minutes a side under a medium-hot grill until cooked through; served in wholemeal rolls with lettuce, sliced tomato, sliced red onion and mayonnaise). We specified Halal lamb mince and rolls without E920 or certified; the first published step is split at its natural break. Nothing else needed changing. Timings follow the published technique rather than a kitchen test.

Technique and ingredient sources

  1. Moroccan-style lamb burgers — BBC Good Food Retrieved:

    No author named; described as Moroccan-inspired. Makes 6, prep 15 minutes, cook 10 minutes: onion, ginger, garlic and coriander blended; cumin, coriander, cinnamon, dried apricots and lamb mince blended in; six burgers grilled 4 to 5 minutes a side; wholemeal rolls, salad and mayonnaise. We specified Halal lamb.

  2. Lamb analysis — isithalal.food Retrieved:

    What makes lamb Halal: the slaughter.

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