Arab Lamb Burger


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 600 g (21 oz) minced (ground) lamb, from leg of lamb: preferably home-ground in the food processor
  • 60 g (2 oz/ cup) burghul (bulgur), steeped in 180 ml (approx. 6 fl oz/¾ cup) boiling water
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cinnamon
  • ½ tsp allspice
  • 1 tsp ground paprika
  • 4 tbsp fresh coriander (cilantro), finely chopped
  • zest of ½ lemon
  • 2 generous tbsp pine nuts, briefly toasted in a dry frying pan
  • salt and freshly ground pepper

And also...


Knead all ingredients into a firm ball. Separate into four or six equal parts and roll each part into a ball. Press flat into a patty. Heat a griddle until burning hot. Fry a few minutes until golden brown, turn halfway through and set aside until used.

When ready to use, grill the burgers on both sides until done. Carefully turn the burgers. I like it if the inside is still a little pink.

Cut the flatbread halfway to create a ‘pouch’. Fill them with the burgers and a little green and carrot salad.