Moroccan Lamb Burgers

Moroccan Lamb Burgers with Rosemary Focaccia

Time

Prep : 20 Minutes Plus Proving Time

Cook : 20-25 Minutes

Serves : 4

INGREDIENTS

  • 500g pack ciabatta bread mix
  • 2 cloves garlic, chopped
  • 20g fresh rosemary + 1 sprig reserved
  • 2 tbsp olive oil
  • 500g lean minced lamb
  • 1 tsp rose harissa paste
  • ½ tsp sea salt

ASSOCIATED PRODUCTS

Rosemary

£6.00
£6.00
Rosemary in a planter
These moroccan lamb burgers served in a homemade rosemary focaccia bun make a perfect wholesome lunch or a delicious treat for dinner. 
    Method:
    1. Mix the bread mix with the garlic and half the rosemary and mix in 260ml warm water to form a dough.
    2. Knead on a lightly floured surface for 10 minutes.
    3. Return to the bowl, cover and leave to rest in a warm place for 30 minutes.
    4. Meanwhile, mix together the lamb, harissa and remaining chopped rosemary and mould into 4 burgers, chill.
    5. Preheat the oven to 220oC, gas mark 7.
    6. Knock back the dough and divide into 8, mould into flat rounds and place on 2 greased baking trays. Make dimples in the dough using a wooden spoon handle, sprinkle with salt and press in small sprigs of rosemary, leave in a warm place for 20 minutes until doubled in size then drizzle with 1 tbsp oil and bake for 20-25 minutes, swapping over the trays half way until golden.
    7. Heat the remaining oil and fry the burgers gently for 15-20 minutes, turning occasionally until cooked throughout. Serve with 4 rolls and some salad.

    Moroccan Lamb Burgers with Rosemary Foccacia

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ASSOCIATED PRODUCTS

  • Rosemary

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    £6.00
    Rosemary in a planter

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