… or, as I like to call it, Morrocan Lamburger Helper.  This is one of those fantastic recipes that not only tastes delicious, it also uses inexpensive ingredients to help you stretch the dear ones – in this case, ground lamb – a little further.

Not to mention, it helps you tweak your normal Saturday Night Cheeseburger into something familiar but juuuust a little different. 

If you want to keep them burger-like, you could serve them on pita bread topped with feta cheese.  I changed things up a bit and made them a little smaller and served them with a creamy, mild goat cheese.  Rather than serve them on a bun, I deconstructed them and served them with a toasted slice of sourdough, carrot and herb salad and hummus.

The only recommendation I would make is that the patties are a little soft and can fall apart easily, so if you decide to put these on the grill, you’ve been warned that you might sacrifice more to the barbecue gods than you would like.

Moroccan Chickpea and Lamb Patties

  • 1 lb ground lamb
  • 1 can chickpeas, lightly mashed
  • 1 carrot, trimmed, peeled and grated
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 tsp ras el hanout
  • 1 chilli, deseeded and minced
  • handful cilantro, chopped
  • 1 egg
  • the zest and juice of one lemon
  • salt and pepper

In a large bowl, toss together the chickpeas, spices, carrot, garlic, chilli, egg, lemon zest and juice and cilantro and thoroughly combine.  Put about 2/3rds of the mixture in a food processor or blender and process until sooth.  Pour back into the bowl, add the ground lamb and season, then moosh together until thorougly combined.  Heat a large non-stick pan over medium-high heat and drizzle with a couple of glugs of olive oil.  When good and hot, add the patties and cook a couple of minutes on either side (depending on how thick they are) until done.  Serve with a squeeze of lemon.