Moroccan Spiced Lamb Burgers with Pea Hummus, Goat Cheese, and Beets! These juicy burgers have many layers of flavour, all of which complement each other!
Originally posted January 7, 2016. Updated 7/4/2023
Today I'm posting the first "inspired by that trip" recipe I actually made - the day after he got back.
Yes, tired, jet-lagged, and just happy to be home, I dragged his ass to the grocery store to get ingredients for it.
To be fair, he shouldn't have shown me his photo and told me about what was in it. He knows what I'm like 🙂
This recipe was developed based on the Moroccan Spiced Lamb burger he actually ordered at G Counter, whereas the Tandoori one was based entirely upon a menu description.
What he was attracted to about this burger in Ireland was that it's SO different from anything he's ever seen locally.
Also: he's addicted to beets.
Actually, I bet these Mediterranean burgers would be super cute and elegant if done up as a tray of sliders!
This burger has many layers of flavour, and is a great alternative to a beef burger. It may just be my favorite way to shake up burger night!
It's a very satisfying burger!
Additionally, this can be made gluten-free with the appropriate choice of bun (or exclusion of the bun, which is how I had it!)
Ingredients
Between the spiced lamb patty, the goat cheese spread, the pea hummus, and the assembly... these juicy lamb burgers have a bit of a laundry list of ingredients.
The amount you’ll need of each ingredient is provided in the recipe card at the bottom of this post... but here’s some extra info on the ingredients for you:
Ground Lamb
Ground lamb tends to be a bit of a premium ingredient, a fabulous lean meat that’s known for its fresh, grassy flavor.
Typically, you’ll find it as a product of New Zealand, though - depending on where you live - sometimes you can find locally grown ground lamb.
Not a fan of lamb? You can use another ground meat in place of lamb.
Lean ground beef is the best substitute - I like to use a nice grass-fed beef when swapping out the ground lamb in this recipe.
Alternatively, you can even make turkey burgers off this recipe!
The spices and other aromatics add a punch of flavour to whatever meat you use!
Roasted Beets
I’ll usually toss on a few extra beets when roasting beets earlier in the week, rather than roasting specifically for this.
You can also buy roasted beets in the produce aisle - or even used canned beets, for a quick and easy option.
Just note: I use canned, rather than pickled beets. Pickled beets may work - I haven’t tried - but the briney flavour may be a bit too much contrast for everything else going on in these burgers.
Burger Buns
We tend to use brioche buns or Kaiser buns for my husband’s lamb burgers, and either a gluten-free bun, Carbonaut gluten free bread, or even a lettuce wrap for mine.
The hamburger buns are the only thing keeping this recipe from being gluten free lamb burgers - so it’s easy to make this GF!
Fresh Herbs & Aromatics
This recipe calls for both fresh mint and fresh cilantro, though I know cilantro can be polarizing.
If you’re not into it, feel free to swap it out for fresh parsley or fresh dill.
As well, you’ll need fresh garlic cloves. I use large cloves garlic, so if you’re using smaller cloves, add an extra clove or two!
Finally, you’ll need an onion and a lemon - I use the lemon for both lemon zest and lemon juice.
Spices
A good portion of the ingredients come in the form of spices. You’ll need:
Garam Masala
Ground Black Pepper
Ground Coriander
Smoked Paprika
Ground Cinnamon
Ground Cumin
Salt
Everything Else
Rounding out this recipe, you will need:
Frozen Peas
Goat Cheese
Heavy Cream
Olive Oil (Can use canola oil)
Large Egg
... I just don’t really have anything to add, as far as these last few ingredients go!
How to Make Moroccan Spiced Lamb Burgers
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Lemon Goat Cheese Spread
In a small food processor, using a stick blender, or in a small bowl - whisking by hand - blend together the goat cheese, heavy cream, and lemon zest.
Season with salt and pepper to taste, cover and chill until use.
Pea Hummus
In a medium saucepan, cover peas with water and bring to a boil. Boil for 5 minutes, drain well.
Place cooked peas, olive oil, lemon juice, mint, and garlic into a food processor, blitz until smoothish.
Transfer to a medium bowl, season with salt and pepper to taste, cover and chill until use.
Place lamb in a large bowl, along with the onion, egg, garlic, cilantro, and spices.
Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.
Divide the lamb mixture into 2-4 equal balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.
Note: You can cook these on the stovetop, if you prefer.
I used to use a large nonstick pan to cook lamb patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option. Now, I tend to use my Griddler!
To Assemble:
Split your hamburger buns.
Spread goat cheese on each top bun, and pea hummus on lower buns. Place cooked burger on lower bun, top each burger patty with sliced beets and upper bun.
Serve immediately, with lots of paper towels or napkins on hand!
Leftover Lamb Burgers
Leftover burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days.
I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.
More Burger Recipes
In the mood for a burger, and wanting to branch off from regular cheeseburgers? We've got you covered!
Ahi Tuna Burgers
Apple Chicken Burgers with Basil and Gouda
Copycat White Castle Burgers
Dukkah Spiced Falafel Burgers
Dukkah Spiced Lamb Burgers
Fresh Salmon Burgers with Spinach & Feta
Juicy Goosey Burger
Lemongrass Chicken Banh Mi Burgers
Mediterranean Chicken Burgers
Moroccan Spiced Beyond Burgers
Paneer Burgers
Tandoori Chicken Burgers
Vegetarian Chorizo Burgers
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
Moroccan Spiced Lamb Burgers
Equipment
Ingredients
Goat Cheese Spread
- 12 oz Goat Cheese
- ⅓ cup Heavy Cream
- 1 teaspoon Lemon Zest
- Salt and Pepper
Pea Hummus
- 1 ½ cups Frozen Peas
- ¼ cup Olive Oil
- 1 tablespoon Lemon Juice
- 2 tablespoon Fresh Mint
- 1 Garlic Clove
Burgers
- 1 lb Ground Lamb
- ¼ cup Grated Onion
- 1 Large Egg
- 2 Garlic cloves crushed
- 2 tablespoon Finely Chopped Cilantro
- 1 teaspoon Ground Pepper
- ¾ teaspoon Salt
- ½ teaspoon Ground Coriander
- ½ teaspoon Garam Masala
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Cumin
- Pinch Cinnamon
Assembly
- Burger bun of choice Gluten free, if needed
- Thinly sliced roasted beets
Instructions
Goat Cheese Spread
- In a small food processor, using a stick blender, or in a small bowl - whisking by hand - blend together the goat cheese, heavy cream, and lemon zest.
- Season with salt and pepper to taste, cover and chill until use.
Pea Hummus
- In a medium saucepan, cover peas with water and bring to a boil. Boil for 5 minutes, drain well.
- Place cooked peas, olive oil, lemon juice, mint, and garlic into a food processor, blitz until smoothish.
- Season with salt and pepper to taste, cover and chill until use.
Burgers
- Place lamb in a large bowl, along with the onion, egg, garlic, cilantro, and spices.
- Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.
- Divide the lamb mixture into 2-4 equal balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.
- Place burgers on the grill grates, grill over medium heat until fully cooked - the internal temperature should reach 160 F on a meat thermometer / instant-read thermometer.
To Assemble:
- Split your hamburger buns.
- Spread goat cheese on each top bun, and pea hummus on lower buns. Place cooked burger on lower bun, top each burger patty with sliced beets and upper bun.
- Leftover burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days. I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.
Notes
Nutrition
More Grilling & Smoker Recipes!
Looking for an excuse to fire up the grill? I've got you...
Apple Chicken Burgers with Basil & Gouda
Chicken Souvlaki
Cold Smoked Potato Salad
Crispy Smoked Chicken Wings
Fajita Chicken Kebabs
Grilled Jambalaya Skewers
Hop Marinated Chicken & Vegetable Skewers
Hoppy IPA BBQ Sauce
How to Cook Corn on the Cob
Montreal Smoked Meat
Montreal Steak Spice & Marinade
Replica Diana Sauce
Smoked Cheese Balls
Smoked French Fries
Smoked Jalapeno Poppers
Spinach Feta Salmon Burgers
Tandoori Spiced Chicken Burgers with Mango
Vegetarian Chorizo Burgers with Grilled Poblano & Cilantro Pesto
Older Photos
We recently re-shot the photography for this recipe. Here are the original photos, for posterity!
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