Moroccan Lamb Burger Meal Prep / Hamburguesa Marroquí de Cordero

Ingredients

• 1 lb Ground Lamb (prefer 80/20 lean, freshly ground if possible)
• 2 tbsp Harissa Paste (adjust to heat preference)
• 2 cloves Garlic (minced)
• 1 tsp Ground Cumin
• 1/4 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 2 tbsp Fresh Mint (finely chopped, divided (half for meat, half for sauce))
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 1 cup Coconut Yogurt (plain, unsweetened; can substitute Greek yogurt)
• 1/2 Cucumber (peeled and finely diced)
• 1 tbsp Fresh Mint (for sauce) (finely chopped)
• 1 tsp Lemon Juice (optional, brightens sauce)

Instructions

1. Prepare Cucumber Yogurt Sauce

   In a small bowl combine the coconut yogurt, diced cucumber, 1 tbsp chopped mint, a pinch of sea salt, a pinch of black pepper, and optional lemon juice. Stir until evenly mixed.

   Time: PT5M

2. Season the Lamb

   In a large mixing bowl add the ground lamb, harissa paste, minced garlic, ground cumin, cayenne pepper, smoked paprika, the remaining 1 tbsp chopped mint, and a pinch of sea salt and pepper. Using your hands, gently mix until just combined; avoid over‑mixing.

   Time: PT5M

3. Form Patties

   Divide the seasoned lamb into 4 equal portions (about 4 oz each). Shape each portion into a round patty about 1/2‑inch thick. Press a small indentation in the center of each patty to promote even cooking.

   Time: PT5M

4. Cook the Patties

   Heat the skillet over medium‑high heat and add a thin drizzle of olive oil. Once hot, add the patties in a single layer. Cook 4 minutes on the first side, flip, then cook another 4 minutes until the interior reaches 160°F (71°C). Transfer to a plate and let rest 2 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

5. Plate and Serve

   Arrange the lamb patties on a serving plate, drizzle or dollop the cucumber yogurt sauce on top, and garnish with a few extra mint leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

22g

Carbohydrates

6g

Fat

24g

Fiber

1g