|Photo: Mini Moroccan lamb pittas recipe|
Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
1 x 400g pack lean lamb mince
1 tbsp harissa paste
3cm (1½in) piece root ginger, grated
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp olive oil
8 mini pittas
1 x 211g tub tzatziki
1 x 60g bag rocket
For the sticky onions
1 tbsp olive oil
1 large red onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar
Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.
To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.
When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.
To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.
TESCO Real Food
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