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Moroccan lamb burgers with mint aïoli
Fruit and vegetables
½
lime
, juice only
2
garlic
cloves, crushed
20g/¾oz fresh
mint
, finely chopped
½
onion
, peeled
2
garlic
cloves, peeled
25g/1oz fresh
mint
leaves
2
Little Gem lettuces
, shredded
2 tbsp
pomegranate
seeds (optional)
¼
cucumber
, halved and thinly sliced
Tins, packets and jars
200g/7oz good-quality
mayonnaise
Cooking ingredients
pinch of
sea salt
100g/3½oz ready-to-eat
dried apricots
2 tsp ground
cumin
50g/1¾oz fresh white
breadcrumbs
2 tbsp
harissa
paste
1 tsp
sea salt
sunflower oil
, for frying
Meat, fish and poultry
500g/1lb 2oz minced
lamb shoulder
(15–20 per cent fat content)
Other
120g/4¼oz feta, crumbled
4
brioche
burger buns, halved
Back to recipe
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