Moroccan · Main course
Harissa Lamb Burger
This burger channels the flavour of Moroccan kefta into a modern patty — minced lamb spiked with harissa, cumin, garlic and herbs, grilled and stacked with preserved-lemon yoghurt, tomato and red onion in a soft bun. It is a fusion favourite in Marrakech's newer cafes, all the spice and juiciness of a grilled kefta in handheld form.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g minced lamb
- 1 tbsp harissa paste
- 1 small onion, grated
- 1 tsp cumin
- 2 garlic cloves, crushed
- Small bunch coriander, chopped
- 4 soft burger buns
- For the sauce: 150 g yoghurt, 1/2 preserved lemon (rind, chopped), 1 tbsp olive oil
- Tomato, red onion and lettuce, to serve
- Salt and pepper
Method
- 1
Mix the patties
Combine the lamb with the harissa, grated onion, cumin, garlic, coriander, salt and pepper, then shape into four patties.
- 2
Rest
Chill the patties for 15 minutes so they hold together on the grill.
- 3
Make the sauce
Stir the chopped preserved-lemon rind and olive oil through the yoghurt.
- 4
Grill
Grill or fry the patties for 4–5 minutes a side until charred outside and cooked to your liking.
- 5
Build
Toast the buns, spread with the preserved-lemon yoghurt, and stack with the patty, tomato, onion and lettuce.
Chef's tips
- Grate the onion rather than chopping it, so it melts into the meat and keeps the patties juicy.
- Chill the patties before cooking so they do not fall apart on the grill.
- Do not overwork the mince or the burgers turn dense; mix just until combined.
Frequently asked questions
Can I use beef instead of lamb?
Yes, though lamb is more traditional to Moroccan kefta flavour. A beef-and-lamb mix also works well and is a little leaner.
How spicy is it?
One tablespoon of harissa gives a warm background heat rather than fierce spice, balanced by the cool yoghurt. Adjust up or down to taste.