Moroccan Spiced Burgers

Standard

Blimey it’s been a while. Sorry to keep all you cool cats waiting. Charlotte’s been doing a mighty fine job with the last few posts though (MAN I want one of those mince swirls!) but it’s finally time for me to get back in the game.

Stolen, fairly blatantly from good ol’ Hugh-of-the-Fearnley, these make a tasty step-up from your standard burger. Well, I say step-up, but it’s more of a step sideways – I’m never one to scorn a good old-fashioned burger!

Serves 3 very well.

Ingredients

4-500g beef or lamb mince
1 onion, cut into quarter rings
1 garlic clove, finely chopped
250ml natural yoghurt
1 lot of Hugh’s Flatbreads, adapted to taste – I added fennel seeds, cumin seeds, black pepper, fresh thyme and whatever was in reach, really!
salad

Spice Mix – Burgers

1 garlic clove, finely chopped
2 tsp cumin
1 tsp coriander
3 tsp paprika
1 tsp chilli
salt and pepper

Spice Mix – Yoghurt

1 tsp cumin
1 tsp coriander
1 tsp ginger
leaves from a few sprigs fresh thyme
few sprigs fresh coriander
10 or so mint leaves, ripped
pepper

Method

I made my burgers in this order and it seemed to work out quite well.

1. Mix up burger spice mix. Tip mince into a bowl then the spice mix of the mince and get your hands dirty! Well…don’t…and make sure you WASH THEM THOROUGHLY AFTERWARDS. Common sense, innit? But yeah, mix it all up and stick in the fridge while you…

2. Make your flatbread dough. Leave to rest under the bowl on an oiled or floured work-surface.

3. Pour out the yoghurt into a bowl and throw in all your herbs and spices, bar the coriander. Give a quick stir then use the coriander as a garnish. Stick in the fridge.

4. Sweat your onions with whatever spices you fancy, after a couple of minutes adding the garlic. Once cooked, set to one side.

5. This part is easier with two people:
a. Start rolling out/cooking your flatbreads, sticking them on a plate under a tea towel to keep warm
b. Mould  your burgers into your desired thickness and start frying. 3-4 minutes each side did mine nicely, though they were relatively small. I suppose it’s all down to taste really – though if you’re like me, i.e. really paranoid about food poisoning, check the inside is cooked before you serve (even if it does mean cutting your burger in half!)

6. Grab a plate. Grab a flatbread. Spread sumptuously with yoghurt. Make a nest of salad. Lay your burger on the nest. Sprinkle over your onions. Drizzle over some more yoghurt. Fold in half. Frame it. EAT IT*.

*bonus points for whoever comes out of this dinner not looking like they’ve been involved in some kind of minor yoghurt-related explosion.

Here’s a picture of my yoghurt. ‘Cause I was too damn greedy to take a picture of the actual dinner. D’oh.

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