Appareils et accessoires
Moroccan lamb burgers with harissa yoghurt dressing
Prép. 15min
Total 1h 5min
6 portions
Ingrédients
Lamb burgers
-
fine burghul (see Tips)70 g
-
water for soaking
-
lemon zest only, no white pith1
-
fresh mint leaves only4 sprigs
-
fresh flat-leaf parsley leaves only4 sprigs
-
eschalots (approx. 80 g)2
-
garlic cloves2
-
extra virgin olive oil20 g
-
lamb mince500 g
-
ground cumin1 tsp
-
ground coriander1 tsp
-
salt1 tsp
-
ground black pepper¼ tsp
Harissa yoghurt dressing
-
fresh flat-leaf parsley leaves only3 sprigs
-
fresh mint leaves only2 sprigs
-
lemon juice20 g
-
Greek-style natural yoghurt200 g
-
harissa paste (see Tips)1 tbsp
-
salt½ tsp
Cooking and assembly
-
oil for brushing
-
round bread rolls cut into halves lengthways and toasted6
Niveau
facile
Infos nut. par 1 portion
Sodium
1041.1 mg
Protides
27.5 g
Calories
1855.9 kJ /
441.9 kcal
Lipides
16.4 g
Fibre
4.5 g
Graisses saturées
4.2 g
Glucides
43.5 g
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35 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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