Moroccan Lamb Burgers with Pickled Cucumber and Yogurt dressing

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the burgers, put the lamb, onion, apple, apricots, garlic, chilli, Ras el Hanout, chilli jam/pepper jelly, 1 teaspoon salt and 1 teaspoon pepper in a large bowl.

Step 2

Mix everything together well by mashing it with your hands.

Step 3

Try to mix it evenly and thoroughly without overworking the mixture.

Step 4

It should now just hold together.

Step 5

Divide the mixture into 6 and gently press to flatten and form generous burgers.

Step 6

Place the burgers on a lightly floured tray, cover with clingfilm/ plastic wrap and refrigerate for at least 1 hour.

Step 7

The flavours will benefit from being left to meld for longer.

Step 8

Meanwhile, to make the pickled cucumber & yogurt dressing, place the sliced onion in a medium bowl, then pour over enough just-boiled water to cover.

Step 9

Leave for about 30 seconds.

Step 10

Drain and rinse the onion under cold water to refresh.

Step 11

Pat dry on kitchen paper/paper towels and season lightly with a little salt.

Step 12

Put the yogurt and mint in a small bowl and mix together thoroughly.

Step 13

Add the pickled cucumber, blanched onions and lemon juice and mix through the yogurt and mint mixture.

Step 14

Cover and refrigerate until you are ready to serve.

Step 15

Just before you are ready to cook the burgers, preheat a barbecue/ grill or grill/broiler to medium-hot.

Step 16

Brush the sunflower oil over the burgers and barbecue/grill or grill/broil for 6-8 minutes each side or until they are cooked through.

Step 17

Serve the burgers with toasted pita bread, a simple salad and a dollop of the pickled cucumber & yogurt dressing.