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A close up photo of a moroccan spiced lamb burger with pea hummus, goat cheese, and roasted beets.
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5 from 3 votes

Moroccan Spiced Lamb Burgers

This moroccab spiced lamb burger has many layers of flavour - A spicy burger, Pea Hummus, Goat Cheese, and Beets - all of which complement each other without being overwhelming. It’s a very satisfying burger! Additionally, this can be made gluten-free with the appropriate choice of bun
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Middle Eastern
Diet: Gluten Free
Servings: 4 Burgers
Calories: 920kcal
Author: Marie Porter

Equipment

  • Mini Food Processor Or stick blender

Ingredients

Goat Cheese Spread

  • 12 oz Goat Cheese
  • cup Heavy Cream
  • 1 teaspoon Lemon Zest
  • Salt and Pepper

Pea Hummus

  • 1 ½ cups Frozen Peas
  • ¼ cup Olive Oil
  • 1 tablespoon Lemon Juice
  • 2 tablespoon Fresh Mint
  • 1 Garlic Clove

Burgers

  • 1 lb Ground Lamb
  • ¼ cup Grated Onion
  • 1 Large Egg
  • 2 Garlic cloves crushed
  • 2 tablespoon Finely Chopped Cilantro
  • 1 teaspoon Ground Pepper
  • ¾ teaspoon Salt
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Garam Masala
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Cumin
  • Pinch Cinnamon

Assembly

  • Burger bun of choice Gluten free, if needed
  • Thinly sliced roasted beets

Instructions

Goat Cheese Spread

  • In a small food processor, using a stick blender, or in a small bowl - whisking by hand - blend together the goat cheese, heavy cream, and lemon zest.
  • Season with salt and pepper to taste, cover and chill until use.

Pea Hummus

  • In a medium saucepan, cover peas with water and bring to a boil. Boil for 5 minutes, drain well.
  • Place cooked peas, olive oil, lemon juice, mint, and garlic into a food processor, blitz until smoothish.
  • Season with salt and pepper to taste, cover and chill until use.

Burgers

  • Place lamb in a large bowl, along with the onion, egg, garlic, cilantro, and spices.
  • Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.
  • Divide the lamb mixture into 2-4 equal balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.
  • Place burgers on the grill grates, grill over medium heat until fully cooked - the internal temperature should reach 160 F on a meat thermometer / instant-read thermometer.

To Assemble:

  • Split your hamburger buns.
  • Spread goat cheese on each top bun, and pea hummus on lower buns. Place cooked burger on lower bun, top each burger patty with sliced beets and upper bun.
  • Leftover burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days. I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.

Notes

You can cook these on the stovetop, if you prefer. I like to use a large nonstick pan to cool lamb patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

Nutrition

Calories: 920kcal | Carbohydrates: 32g | Protein: 44g | Fat: 68g | Saturated Fat: 31g | Cholesterol: 190mg | Sodium: 1058mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1755IU | Vitamin C: 25mg | Calcium: 247mg | Iron: 6mg