Moroccan Lamb Burgers
About Bradt’s Butcher Block:
Bradt’s is a true artisan butcher shop…and so much more! They source most of our superior quality meats ,cheeses, produce, breads, sweets and more from local farms and suppliers.. Their in-store chef hand crafts healthy entrees, salads, soup and sides which provide easy solutions for those strapped for time or heading out for a picnic at the par. If an old fashioned, customer focused shop is what you are looking for, do yourself a favour and visit Bradt’s Butcher Block today.
Producers: Sun Parlor Honey (honey), Ewe Dell Farms (lamb), Leamington Greenhouses (cucumber)
Ingredients (per burger):
Moroccan Lamb Burgers
- 500 g ground lamb (Ewe Dell Farms, Woodslee)
- 1 tsp. cumin, dried coriander, smoked paprika, garam masala
- 1 garlic clove crushed
- 1 tbsp. honey (Sunparlour Honey, Cottam)
- ½ lemon juiced
Honey Chilli Tzatziki
- ¼ cucumber deseeded and grated (Leamington Greenhouses)
- 200 g Greek natural yogurt
- 2 tbsp. fresh mint chopped
- 1 tsp. red chilli finely chopped
- 1 tsp. honey (Sunparlour Honey, Cottam)
- ½ lemon juiced
Making a Moroccan Lamb Burger:
Mix all ingredients for burgers together in large bowl. Separate into 4 parts and form into patties. After grilling, top with tzatziki sauce and arugula on a crusty roll.
Pair with Banded Goose Brewing – Golden Ale