Australian BBQ Moroccan Lamb Burgers Recipe
Preparing lamb burgers on the barbecue grill, seasoned with a blend of Moroccan spices.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 613 kcal
Equipment
- Mixing bowl: Used to combine the ground lamb, spices, and other ingredients.
- Grill or barbecue: Used to cook the lamb burgers.
- Grill brush: Used to clean the grill grates.
- Spatula: Used to flip the lamb burgers on the grill.
- Small bowl: Used to beat the egg before adding it to the lamb mixture.
- Fork: Used to fluff the cooked couscous.
- Measuring spoons: Used to measure spices and other ingredients accurately.
- Cutting board and knife: Used to chop onions, garlic, and bell peppers.
Ingredients
- 2 pounds ground lamb
- 1 egg
- 2 Tbsp olive oil
- 1 cup panko
- 1 can chickepeas drained
- 2 Tbsp Moroccan spice blend
- 2 cup couscous
- 2 ozs butter
- 1 onion medium, finely chopped
- 2 garlic cloves minced
- 1 bell pepper green or red, Chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, Moroccan spice blend, salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated.
- a. Ensure the ground lamb is evenly distributed throughout the mixture.
- b. Make sure the onion and garlic are evenly distributed for consistent flavor.
- c. Incorporate the Moroccan spice blend, salt, and black pepper evenly into the mixture.
Add the panko breadcrumbs and the drained chickpeas to the lamb mixture. Mix well to combine.
- a. Ensure the panko breadcrumbs are evenly incorporated for added texture.
- b. Make sure the chickpeas are evenly distributed to enhance the taste and texture of the lamb burgers.
Gently beat the egg in a small bowl. Add the beaten egg to the lamb mixture and mix until the ingredients are fully combined.
- a. Gradually pour the beaten egg into the mixture while stirring to ensure even distribution.
- b. Mix until the egg is fully integrated, helping to bind the ingredients together.
Divide the lamb mixture into 8 equal portions. Shape each portion into a patty, approximately ¾-inch thick.
- a. Use your hands to form each portion into a round patty shape.
- b. Ensure each patty has a consistent thickness to promote even cooking.
Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
- a. Allow the grill to heat up to the desired temperature before proceeding.
- b. Use a brush to evenly coat the grill grates with olive oil.
Place the lamb patties on the preheated grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 160°F (71°C).
- a. Carefully place the lamb patties on the grill, ensuring they are evenly spaced.
- b. Flip the patties using a spatula after 6-8 minutes to cook the other side.
- c. Use a meat thermometer to check the internal temperature of the burgers for doneness.
While the burgers are grilling, prepare the couscous according to the package instructions. Fluff the cooked couscous with a fork and mix in the butter.
- a. Follow the instructions on the couscous package to cook it properly.
- b. Once cooked, use a fork to separate the couscous grains and add the butter for flavor and moisture.
Serve the grilled lamb burgers on buns or a bed of lettuce, alongside the couscous.
- a. Place the cooked lamb burgers on buns for a traditional burger-style presentation.
- b. Alternatively, serve the lamb burgers on a bed of fresh lettuce for a low-carb option.
Notes
Use gloves or moist hands when mixing and shaping the lamb patties to prevent sticking.
Preheat the grill properly to ensure even cooking and prevent sticking.
Brush the grill grates with oil before cooking to further prevent sticking.
Let the lamb burgers rest for a few minutes after cooking to allow the juices to redistribute.
Toast the burger buns on the grill for added flavor and texture.
Experiment with different toppings and condiments to personalize the flavors.
Nutrition
Calories: 613kcal | Carbohydrates: 41g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 472mg | Potassium: 404mg | Fiber: 3g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
