MOROCCAN LAMB BURGERS

 

 

» For making the sauce, peel the cucumber, quarter lengthways and remove the seeds. Chop the flesh and put in a sieve set over a bowl. Spray with salt, cover with a plate and weigh down with a can of vegetables. Leave to drain for 30 minutes, then mix with the remaining ingredients.
» Combine the lamb, onion, harissa sauce, garlic, mint, cumin seeds and paprika. Season to taste with pepper and salt, mixing well with a fork. Separate into four balls and flatten into patties about 2.5 cm/l inch thick. Cover and leave to stand at room temperature for 30 minutes.
» Preheat the barbecue. Lightly brush the burgers with oil. Grease the grill rack. Cook over hot coals for 5—6 minutes on each side, or until cooked through.
» Stuff the burgers into warmed pitta bread with the red onion, lettuce and a spoonful of the sauce. Serve immediately.
SERVES 4

• 550 g/1 lb 4 oz fresh lamb mince
• 1 onion, grated
• 1 tsp harissa sauce
• 1 garlic clove, crushed
• 2 tbsp finely chopped fresh mint
• 1/2 tsp cumin seeds, crushed
• 1/2 tsp paprika
• oil, for greasing
• salt and pepper
• yogurt & cucumber sauce
• 1/2 large cucumber
• 4 tbsp natural yogurt
• 6 tbsp chopped fresh mint
• salt

to serve

• 4 pitta breads, warmed
• 1/2 red onion, halved and thinly sliced shredded lettuce