Moroccan Minted Lamb Burgers with Feta and Cucumber Yoghurt and Houmous

Loaded burgers are my fave, and this is one hell of loaded burger. The only problem is it makes them very difficult and extremely messy to eat, so make sure you have some napkins at the ready. Now that we have had several of days of sunshine I hope your barbecues have been well and truly dusted off, and this is the perfect burger recipe for them. I love how versatile and delicious burgers can be, they aren’t just simply beef like McDonalds would like you to believe, but you can add all sorts of ingredients to give them a twist and make them uber delicious. If we have a glorious summer then there is no excuse not to get experimental with your barbecue burgers, so if you’re looking for something a little different then you should also try my pork, ginger and apricot burgers; chilli beef burgers or spicy lentil burgers.

I did however over-do the burger quantities, but I have a smashing leftover recipe for you on my next post – so fear not, if you also are only barbecuing for two then make up the same amount and you can either freeze the spare burgers or tune in for my next recipe, as it is a great use of leftovers.



Makes 4-6 burgers

For the burgers

–          400g lamb mince

–          1 egg – beaten

–          1 chilli – finely chopped

–          1 clove – crushed and finely chopped

–          ½ tsp ground cinnamon

–          1 tsp ground coriander

–          1 handful mint – finely chopped

–          1 tsp mint sauce

–          Twist salt and pepper

For the Feta Yoghurt

–          2 tbsp natural yoghurt

–          Small bunch coriander – finely chopped

–          Small handful mint – finely chopped

–          ½ cucumber – finely chopped

–          Juice 1 lime

–          75g feta cheese – crumbled

For the burger assemble

–          Crisp lettuce

–          4-5 soft burger rolls

–          Houmous

To make the burgers simply mash all the ingredients together until well combined and shape into 4-6 burgers (depending on how big you like them).

Chill the burgers in the fridge for at least half an hour to firm up

While your burgers are chilling, mix up the ingredients for the feta yoghurt

When the burgers are ready to cook and your barbecue coals are nice and hot, cook the burgers until charred on both sides and cooked in the middle.

Spread the houmous on the bottom layer of the burger bun, top with the burger, dollop with the yoghurt and then finish off with the lettuce before closing the bun and getting messy


17 thoughts on “Moroccan Minted Lamb Burgers with Feta and Cucumber Yoghurt and Houmous

  1. The description in the title made me want one of these immediately! Haha! I have come to the same conclusion though that’s it pretty much impossible to eat a good, big burger with any kind of dignity. Worth the mess though and definitely want to try and make these! 🙂

  2. Very nicely done. The combination of cilantro and mint in the feta-yogurt is great and cinnamon and chili in the burgers is a variation I haven’t tried. Great! I’m pinning it. Ken

  3. We’ve just gone into winter here in Australia, and this post has made me miss my burgers! So i’m just going to throw it out there and suggest burgers are now an all year round food, even it you need an umbrella over the barbecue 🙂

  4. Pingback: Spicy Moroccan Lamb with Minty Couscous | Homemade With Mess

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