Moroccan Spiced Lamb Burgers

“An explosion of rich and rustic flavours in your patty, sandwiched between an assortment of toppings and soft bread! A hearty homemade burger would always be one of my go-to recipes for comfort. It’s a bit of preparation and ingredients, but the end result is amazing and the process to throw everything together is quick and easy!”

Difficulty: ★★☆☆☆

Serves 5-6


For the patties:

1 1/2 pounds of ground lamb

1 large egg

1 1/2 tsp salt

1 tsp black pepper

1 tsp roasted cumin

1 tsp cayenne

1 tsp chili flakes/powder

1/2 tsp curry powder

1 small onion finely diced

5-6 cloves finely minced garlic

1/2 cup fresh and finely chopped parsley

Cheddar/Swiss cheese


For the Apple Cole Slaw:

1 1/2 cups red cabbage, finely shredded

1/2 cup of sweet corn kernels

1 cup of red apples, julienne

1/2 cup of carrots, grated

Juice of 1/2 lime/lemon

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

4-5 tbsp mayonnaise

1 tbsp honey OR 1 tbsp brown sugar


For the Mushrooms:

2 – 3 cups of baby portobella mushrooms, thinly sliced

1/2 cup of freshly chopped parsley

1 tbsp butter

1 tbsp extra virgin olive oil

3-4 cloves of minced garlic

1 tsp salt

1 tsp black pepper

1 tsp chili powder/flakes


Other Components:

6 large burger buns



Step One:

In a bowl, combine all of the ingredients for the patty and set aside in the fridge to marinate while the other components are being prepared. (The longer you set it aside to marinate, the better. I recommend at least 30-45 minutes)

Step Two:

In another bowl, combine all of the ingredients for the Slaw and mix well. Taste for salt and pepper and set aside in the fridge to remain cold and to let the flavours marinate.

Step Three:

Remove your minced lamb from the fridge and shape them into 1/2 inch thick patties. (I highly suggest shaping it so that the diameter is a bit larger than the bread as meat tend to shrink while cooking). On a regular or cast iron griddle pan over medium-high heat, grill your patties for 4 minutes per side and you should end up with a perfect medium cooked lamb patty. When they’re close to finishing, add the cheese on top of the patty and cover your grill pan for 45 seconds to let the cheese melt and go gooey. Set the patties aside to rest for a couple of minutes.

Step Four:

In another pan for your mushrooms, add your olive oil and butter over medium heat and bring it up to temperature. Add your sliced mushrooms and all of the seasonings, stirring every couple of minutes until your mushrooms are tender and cooked all the way through. (To perfect the cook of my mushrooms, I usually use a visual rule of thumb where I keep an eye on the mushrooms as they tend to release a lot of water when added to the pan, and then I cook them until 95% of that water evaporates. Usually this is a good indication of when they’re done)

Final Step:

Assemble the patties and other toppings on the bread of your choice! (Usually I’d go the extra mile and toast the insides of my bread with garlic butter until it’s all crusty and golden brown!)




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