If you need a quick weeknight dinner that’s guaranteed to impress then this Moroccan lamb burger flatbread recipe is what you need!
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We really like having lamb mince on hand. It makes a really nice change from beef and it can be pretty versatile. I know that lamb is a bit of a love it or hate it meat, personally it’s one of my favourite meats, but some people find it too meaty. My friend says she doesn’t like her meat to taste like meat or like it comes from a farm. I guess I can see lamb is a little bit farmy?! Woah, how many times can you say meat in one paragraph?
Anyway, enough farm talk. Burgers and meatballs are some of my favourite things to do with lamb mince because they’re easy, tasty and you can do so many different things with them. Lamb is used a lot in Greek and Moroccan food so that it can really shine. Just like in this Greek lamb burger recipe the addition of feta and roasted vegetables really accentuates the flavour of the meat.
We decided to do a similar thing with these Moroccan lamb burger flatbreads. The meat is flavoured with one of our favourite spices, aleppo pepper, along with cumin and some garlic, red onion and fresh mint. They’re fried in a hot skillet to get all nice and crispy on the outside before stuffing into flatbreads with some roasted vegetables. Topped with some crumbled feta, chilli yoghurt and a big handful of fresh coriander (cilantro). Oooooh yeah.
Moroccan Lamb Burger Flatbreads with Chilli Yoghurt
If you need a quick weeknight dinner that's guaranteed to impress then this Moroccan lamb burger flatbread recipe is what you need!
For the Burgers
- 500 g Lamb Mince
- 1 tsp Fresh Mint chopped
- 2 tsp Cumin
- 1 tsp Aleppo Pepper
- 1 clove Garlic crushed
- 1/2 Red Onion finely chopped
- Salt and Pepper
- Vegetable Oil
- 1 Yellow Pepper sliced
- 1/2 Red Onion sliced
- 1 tbsp Olive Oil
- 5 tbsp Greek Yoghurt
- 1/2 tsp Chilli Paste
- 1 clove Garlic crushed
- 4 Flatbreads
- 75 g Feta crumbled
- Bunch Fresh Coriander (Cilantro)
Mix the lamb, mint, cumin, aleppo pepper, garlic, red onion and a sprinkling of salt and pepper together in a bowl. Form into four patties. Heat a drizzle of vegetable oil in a frying pan over a high heat. Cook the burgers for 5-7 minutes on both sides then place on a plate and keep warm.
Place the sliced pepper and onion on a baking tray and mix with the olive oil along with a little salt and pepper. Place in the oven for 30 mins.
Meanwhile mix together the yoghurt, chilli paste and one crushed garlic clove. Stuff each flatbread with a quarter of the vegetables and feta, a burger, coriander leaves and a scoop of yoghurt.
Equipment you need to make this recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE MOROCCAN LAMB BURGER FLATBREADS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!