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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.

Moroccan · Main · Easy · 6 burgers · 25 min

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.

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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.

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.

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.

Allergens

gluten (wholemeal rolls), eggs (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.

Photograph from our ingredient library: lamb chops on a grill, not the finished dish from this recipe.