MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Philip's Moroccan Lamb Burgers With Mint Aïoli
 Categories: Lamb, Vegetables, Herbs, Breads, Cheese
      Yield: 4 Servings

MMMMM-------------------------MINT AÏOLI------------------------------
    200 g  Good-quality mayonnaise
           - (7 oz)
    1/2    Lime; juice of
      2 cl Garlic; crushed
     20 g  Fresh mint (3/4 oz);
           - fine chopped
      1 pn Salt

MMMMM--------------------------BURGERS-------------------------------
    1/2 lg Onion; peeled
      2 cl Garlic; peeled
    100 g  Dried apricots (3-1/2 oz)
      2 ts Ground cumin
     25 g  Fresh mint leaves (1 oz)
    500 g  Lamb shoulder (1 lb 2 oz);
           - minced
     50 g  Fresh white breadcrumbs
           - (1-3/4 oz)
      2 tb Harissa paste
    120 g  Feta (4-1/4 oz); crumbled
      1 ts Sea salt
           Sunflower oil; for frying

MMMMM--------------------------TO SERVE-------------------------------
      2    Little Gem lettuces;
           - shredded
      2 tb Pomegranate seeds
           - (optional)
      4    Brioche burger buns; halved
    1/4    Cucumber;
           - halved, thin sliced

  For the mint aïoli, combine all the ingredients in a bowl, cover
  and set aside.

  Set the oven @ 200°C(180°C Fan)/400°F(360°F Fan)/Gas 6.

  For the burgers, put the onion, garlic, apricots, cumin, and mint
  leaves into a food processor and pulse until coarsely ground.

  Transfer the mixture to a bowl and add the minced lamb, bread
  crumbs, harissa, feta, and salt. Combine until thoroughly mixed:
  the best way to do this is using your hands. Fry 1 ts of the
  mixture to test the seasoning: taste and adjust with a little more
  salt if necessary. Divide the mixture into four and shape into
  burgers.

  Heat a little oil in a large ovenproof frying pan over a medium
  heat. Add the burgers and fry for 3 to 4 minutes on each side until
  evenly browned. Put the pan into the oven to bake for 10 to
  12 minutes, or until the burgers are just cooked through.

  To serve, put some of the shredded lettuce and pomegranate seeds
  (if using) onto the base of each burger bun. Top with a burger,
  some cucumber and mint aïoli and the remaining half of the bun.
  Serve immediately.

  Recipe by Philip Friend, From Britain's Best Home Cook

  Recipe FROM: https://www.bbc.com

  Uncle Dirty Dave's Archives

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