Moroccan lamb burger. Photograph by Alpha
Green Goat Food are a new street food van (well a converted 1950s school bus) from two professional chefs that focuses on sustainable and delicious food. They make use of seasonal British produce to deliver, in their own words, “banging eats with a conscience”.
We caught up with the duo and asked them to share one of their favourite simple dishes, and they gave us the recipe for this delicious Moroccan lamb burger:
Ingredients
Burger:
- 1.2kg minced lamb (we like using the neck cut)
- 1 finely diced onion
- Crushed garlic
- Salt (to season)
- Spice mix
- 1 cinamon stick
- 1tbsp cloves
- 1tbsp corriander seeds
- 1tbsp cumin seeds
- 1tbsp fennel seeds
- 1tbsp mustard seeds
Harissa Sauce:
- 6 tomatoes (halved)
- 4 red peppers (deseeded and roughly chopped)
- 1 large scotch bonnet (deseeded)
- 1tbs salt
- 2tsp paprika
Bun (a nice brioche burger bun from the bakers is perfect)
Instructions
For the spice mix, cook all the spices at a medium heat in a metal pan. As they start to pop, toss them around until they gently smoke. Grind the whole lot in a pestle and mortar.
For the harissa sauce, place the tomatoes, pepper, and chillis on a shallow over tray. Sprinkle them with salt and paprika. Slow cook in a dry oven at 150℃ for about an hour. Whizz until smooth in a blender
For the burger, mix the lamb, diced onions, and garlic with the spice mix and salt – use a big bowl and really get stuck in. Press the pattties out and allow them to set in the fridge for 20 mins or so.
This is where the quality of the lamb comes in: If you know where it’s from cook a lovely medium-rare burger, into the brioche bun, smear of harissa, and maybe a dollop of Greek yoghurt…BOOM!
