• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Recipes » Grilling

    Lamb Burgers

    Published: Jul 4, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    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

    A fancy burger, with red text saying moroccan spiced lamb burgers with goat cheese, beets, and pea hummus.

    The other day, I posted a recipe that was the indirect result of my husband's recent business trip to Ireland: Tandoori Spiced Chicken Burgers with Mango. WILD.

    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.

    We made this up as 2 giant lamb burger patties, and were full all day. It would definitely work as smaller burgers: 4 or even 6 of them, depending on bun size!

    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!)

    A close up photo of a moroccan spiced lamb burger with pea hummus, goat cheese, and roasted beets.

    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!

    A close up photo of a moroccan lamb burger with pea hummus, goat cheese, and roasted beets.

    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!

    A close up photo of a moroccan lamb burger with pea hummus, goat cheese, and roasted beets.

    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.

    5 part image showing the goat cheese spread being made.

    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.

    5 part image showing the pea hummus being made.

    Lamb 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.

    5 part image showing the moroccan spiced lamb burgers being mixed and formed into patties.

    Place burgers on the grill grates, cook lamb patties over medium heat until fully cooked - the internal temperature should reach 160 F on a meat thermometer / instant-read thermometer, when inserted into the center of the 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!

    2 part image showing 2 lamb burgers being cooked on an indoor grill, and the prepared bun waiting.

    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.

    A close up photo of a moroccan spiced lamb burger with pea hummus, goat cheese, and roasted beets.

    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

    A close up photo of a moroccan lamb burger with pea hummus, goat cheese, and roasted beets.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    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!

    A close up photo of a moroccan spiced lamb burger with pea hummus, goat cheese, and roasted beets.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 3 votes

    Moroccan Spiced Lamb Burgers

    This moroccab spiced lamb burger has many layers of flavour - A spicy burger, Pea Hummus, Goat Cheese, and Beets - all of which complement each other without being overwhelming. It’s a very satisfying burger! Additionally, this can be made gluten-free with the appropriate choice of bun
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American, Middle Eastern
    Diet: Gluten Free
    Servings: 4 Burgers
    Calories: 920kcal
    Author: Marie Porter

    Equipment

    • Mini Food Processor Or stick blender

    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

    You can cook these on the stovetop, if you prefer. I like to use a large nonstick pan to cool lamb patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

    Nutrition

    Calories: 920kcal | Carbohydrates: 32g | Protein: 44g | Fat: 68g | Saturated Fat: 31g | Cholesterol: 190mg | Sodium: 1058mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1755IU | Vitamin C: 25mg | Calcium: 247mg | Iron: 6mg

    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

    A close up photo of a moroccan spiced lamb burger with pea hummus, goat cheese, and roasted beets.

    Older Photos

    We recently re-shot the photography for this recipe. Here are the original photos, for posterity!

    Close up view of a lamb burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a lamb burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a lamb burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a moroccan spiced lamb burger with a green spread, a goat cheese spread, and beet slices on it.
    Close up view of a burger with a green spread, a goat cheese spread, and beet slices on it. 00" height="1800" class="size-full wp-image-30063" />

    Related posts:

    An apple chicken burger with basil mayonnaise and gouda cheese. Apple Chicken Burgers Tandoori Marinated chicken breast with cucumbers, mango, red onions, and a cilantro mint mayo, on a bun. Tandoori Chicken Burger A Sloppy Joes sandwich on a paper plate, with chips and a pickle spear. Homemade Sloppy Joes A bowl of salad, with sliced figs, grilled peaches, and strips of grilled white cheese. Grilled Halloumi Salad with Peaches and Figs Grilled Halloumi Salad

    More Grilling

    • A brick of dry rub smoked cream cheese, surrounded by various crackers.
      Smoked Cream Cheese
    • A Middle eastern spiced beyond burger with pea hummus, beet slices, and goat cheese, on a sesame bun.
      Moroccan Spiced Beyond Burgers
    • A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.
      Ahi Tuna Burgers
    • A lemongrass chicken banh mi burger, with cucumbers, pate, cilantro, jalapenos, and pickled root veggies.
      Banh Mi Burgers

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media

    Bluesky Logo - White on Blue background. Pinterest Logo - White on red background. Youtube Logo - White on red background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • 4 part image showing various different bagels. Overlaid text says 25 plus fantastic bagel recipes.
      Bagel Recipes
    • A sliced loaf of marbled chocolate and peanut butter banana bread.
      Chocolate Peanut Butter Banana Bread
    • A plate of Greek Layered Dip, with Tzatziki cream cheese dip, hummus, a Greek salsa made of olives, cherry tomatoes, red onions, cucumber and fresh herbs, topped with feta.
      Greek Layered Dip
    • A chocolate bundt cake and a bag of homemade chocolate cake mix.
      Chocolate Cake Mix


    META

    Site Admin

    Logout

    Entries Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Click here to sign up for emails and updates

    Our Other Blogs

    • Beyond Flour
    • Low Carb Hoser
    • 2 Nerds in a Truck
    • Spandex Simplified
    • Marie Back on Ice
    • Autism Rants

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.