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
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.