Moroccan-inspired mini lamb burgers recipe with lemon yoghurt

Lamb is a principal meat in Moroccan cooking, and with a combination of spice, you can create these delicious mini burgers,

WHILE international travel might be out of the question at the moment, at home you can create international flavours in your kitchen, especially with the use of spices. Cinnamon is one of my favourites.

Unlike the herb-based cooking across the sea to Europe, Moroccan cooking is characterised by rich spices. Cumin, coriander, saffron, chillies, dried ginger, cinnamon and paprika are all on the Moroccan cook’s shelf. And most Australian kitchens will have them, too.

Lamb is a principal meat in Moroccan cooking, and with a combination of spice and some minced lamb (yes, cinnamon and lamb go especially well together), you can create these delicious mini burgers, great to serve on toasted English muffins or sliced bread for a small gathering — perhaps in front of the television while watching the footy. Or if you make larger burgers, you can bring a whole new taste to your next family meal.

Picture: Dannika Bonser

MINI BURGERS WITH LEMON YOGHURT SAUCE

THE burger mix can be made and frozen for future use, either ready-shaped in burgers or as a single burger mix ready to be shaped when defrosted.

Makes about 30 mini burgers.

900g lamb mince

½ tsp ground cumin

½ tsp ground cinnamon

½ tsp ground coriander

1 tsp salt

Generous amount of freshly ground black pepper

2 cloves garlic, minced

1-2 pkts of English muffins, each muffin halved horizontally and cut to a 7cm circle with a kitchen tumbler, or use sliced toast bread, or a French stick cut in 1cm slices

Preheat the oven to 220C (200C fan) or preheat the barbecue grill and brush the grill with oil to keep the lamb burgers from sticking.

In a large bowl, combine the minced lamb, cumin, cinnamon, coriander, salt, black pepper and garlic and work together until they are fully incorporated.

Using your hands or a small ice cream scoop, roll or scoop the mixture into little balls about 2-3cm big and place them on baking paper on a baking sheet. Using your hands, flatten burgers to about 1cm thick and just 3-4cm in diameter.

Bake or grill about 7 minutes, or until well-browned and cooked inside to the desired degree.

Place the muffin circles or sliced bread on a baking sheet. When the burgers come out of the oven, place the muffin or bread bases in the oven for just a couple of minutes to toast lightly. Watch carefully or else it could get too dark very quickly. Remove from the oven.

Place the cooked mini burgers on top of the toasted bases. Top with a dollop of the lemon yoghurt sauce (recipe below) and garnish with lemon zest.

LEMON YOGHURT SAUCE

225g plain yoghurt (preferably Greek-style yoghurt)

1 tbsp freshly squeezed lemon juice


Zest of 1 lemon — half in the yoghurt, the other half for garnish on top of the burgers

Coarse salt

In a medium bowl, stir together the yoghurt, lemon juice and half the lemon zest. Season, to taste, with a couple of pinches of salt.

This sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.

SOME OTHER INTERESTING USES FOR CINNAMON

SPRINKLE a little cinnamon in with coffee grounds before brewing.

SPRINKLE on chicken noodle soup for added flavour and as a way to help keep winter colds at bay.

AS A room freshener: Combine 1 teaspoon coconut extract, 1 teaspoon cinnamon, 1 teaspoon grated orange peel and 1 teaspoon allspice. Simmer on low for a nice fragrance throughout the house.

TRY a little cinnamon with chocolate when making chocolate cake, puddings or hot chocolate.

SPRINKLE a little cinnamon on pumpkin or sweet potato before roasting.

USE on fish before frying, it helps eliminate odour.

FOR a winter dessert, brush fresh slices of apple or pineapple with a little melted butter and grill. Before serving, sprinkle with a dash of cinnamon.

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