Dare we say it – 'spring has sprung'? And this spicy Moroccan lamb burger is your BBQ's new best friend. Take our classic Hagen's lamb patties, top with grilled veggies, haloumi and a herby yoghurt dressing and smear on some harissa for bliss in a bun.
1 red capsicum cut in to thick strips 1 zucchini cut in to thin strips 4 x burger buns of your choice 2 x lemons 1 tbsp of tahini* 1 tbsp of harissa paste**
*this is optional if you want to thicken your green yoghurt sauce **leave the harissa out if you can’t take the heat :)
1. Start by preparing your vegetables for the bbq or pan. Cut the red capsicum into thick strips and cut the zucchini lengthways into thin strips. Place in a bowl and drizzle with a little olive oil and season well with salt and pepper. Work in batches to grill your vegetables, preferably on a bbq grill or in a griddle pan, this will add some nice char marks to your veg. Once you are done, set aside and move on to your green sauce.
2.Place the yoghurt, parsley, mint, garlic and juice of one lemon in a bowl or food processor and season with salt and pepper. Blend with a stick blender (or blend) until well combined and the yoghurt has gone minty green. Taste for seasoning and adjust if necessary, you may need more lemon, garlic, salt & pepper, depending on your taste. If the sauce is too thin, you can add a tbsp of tahini and blend to thicken.
3. It’s now time to cook your lamb burger. Cook on the BBQ grill or on a griddle pan on a medium heat with a little oil rubbed on the patties. Turn after 3-4 minutes and cook for a further 3-4 minutes before setting aside to rest. Cut your buns and pop cut side down in the pan to get a little colour and to soak up the juices. If you’re using brioche, just a quick flash in the pan as it will burn quickly.
4. While your patties are resting, cook your haloumi. Cut the block into 8 equal slices. Place the haloumi into a cold pan and place on a medium heat. Using a cold pan will ensure the moisture will slowly come out of the cheese meaning you need to add no fat to the pan in order to get some nice caramelisation on the cheese. it will take 3-5 minutes on the first side and 2-3 on the second. Keep and eye on it just in case it goes a little quicker, it will differ from pan to pan.
5. It’s now time to assemble your burger. Slather the bottom of your bun with plenty of the yoghurt sauce before topping with a lamb burger pattie. Now place a couple of pieces of both the grilled capsicum and zucchini followed by a couple of slices of haloumi. Spread a little harissa paste on the top of your bun. Drizzle some more yoghurt sauce over the cheese and place the bun on top. Done!
6. Serve with some sweet potato chips and a leafy green salad for freshness.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.