Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa
Photography by Josh Griggs.
Spiked with aromatic herbs, topped with grilled halloumi and a fragrant salsa, these could easily be your star summer burger.
Serves: 4
INGREDIENTS
1 cup fresh breadcrumbs
⅓ cup milk
600 grams lamb mince
2 cloves garlic, crushed
1 teaspoon each ground cumin and sweet smoked paprika
½ teaspoon ground cinnamon
1 egg, beaten
big handful fresh coriander, finely chopped
sea salt and ground pepper
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 halloumi cheese, sliced
4 small pitta breads, warmed and split
kasundi or other tomato relish, rocket, strips of cucumber, thick plain yoghurt
METHOD
Burgers: Put the breadcrumbs and milk in a large bowl, leave for 5 minutes, then add the remaining ingredients. Season generously, gently combine well and form into 4 patties.
Cover and refrigerate until ready to cook but take out of 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.
Lamb: Cook the burgers on a grill pan over a medium heat for 4–5 minutes each side or until cooked through.
Heat a sauté pan with a little oil and cook the halloumi on both sides until golden.
To assemble: Spread the bottom bun with tomato relish and layer up with rocket, cucumber, a lamb burger and halloumi. Top with a spoonful of yoghurt and a dollop of pistachio salsa. Add the tops and serve immediately.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.