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