These Moroccan-inspired lamb burgers are bursting with lemon, fresh mint and aromatic spices. Serve in soft brioche buns with a red cabbage and chilli slaw.
500g lean lamb mince Grated zest of 1 small lemon 1-2 teaspoons prepared ras el hanout or Moroccan seasoning 2 teaspoons freshly chopped mint 4 brioche or burger buns or rolls of your choice Potato wedges, to serve For the Red Cabbage and Apple Slaw: ¼ small red cabbage (approx. 100g), cored and shredded 2 small carrots, peeled and grated 1 small red onion, peeled and finely chopped 1 small green apple, cored and grated 100g fat-free Greek or natural yogurt
1. Put all the burger ingredients in a large bowl and mix well. 2. Using slightly damp hands shape the mixture into 4 x 9cm burgers. Transfer to a plate and if time allows cover and refrigerate for 20 minutes. 3. Meanwhile, prepare the red cabbage and apple slaw; in a large bowl mix all the ingredients together. Cover and chill in the fridge until required. 4. Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 5. Serve the burgers in buns or rolls of your choice with the slaw, potato wedges and a salad garnish. Tips: Try making the burgers with beef or pork mince too.