Harissa paste is something I always have in the house as its great for adding extra flavour to dishes for virtually no points. This weekend I thought I would try something different so I decided to put together my own version of a Moroccan burger. The burger was really easy to make and considering its simplicity it was delicious! The feta really adds something to the burger and you don’t need to much of it to get a good taste. You could make these burgers and serve them on a bed of salad, or even cous cous, rather than the Warburton’s thins but I really like the thins as they fool you into thinking you are having a real burger. If you can’t get your hands on lean lamb mince, or you want to reduce the points even further, you can substitute the lamb mince for extra lean beef mince or even chicken mince and this reduces the sp per burger to 3.
Makes 8 burgers = 4sp each
400g lean lamb mince (16% fat)
1 red onion, very finely diced
2 tsp harissa paste
Squeeze of fresh lemon juice
Salt and pepper
200g half fat feta cheese
Serving Suggestions – be sure to add the extra points
Warburton’s thins (3sp each)
Bag of salad (I used rock, spinach and watercress) dressed with balsamic vinegar
Butternut Squash or Sweet Potato Wedges (I usually do a mixture and season with salt, pepper and smoked paprika before cooking for around 45 minutes in the oven)
Harissa yoghurt (just pop some fat free yoghurt in a bowl, add a half tsp of harissa, stir and its ready!)
Pop your mince and chopped onion in a large bowl and combine well making sure the onions are evenly distributed through the mince. Add your salt, pepper, harissa and small squeeze of lemon and then get your hands back in there and give a good mix.
Divide the mixture evenly into 8 patties, pop them onto an oven tray lined with tin foil and pop in the fridge while you prepare everything else. This will give the harissa a chance to really absorb into the mince (I only put them in the fridge for around 10 minutes).
Prepare your wedges if you are having them and pop in the oven on 180c for 30 minutes. Then take your burgers out the fridge, spray with 1kal and pop in the oven for 20 minutes with the wedges. Once cooked begin to assemble your burger.
Toast your thin for a minute or so if you fancy and then pop one half of your thin on the bottom and top with some dressed salad leaves. Then pop on the burger and top with 25g of feta. Add a little more salad and a splash of harissa yoghurt if you are having it and then add the top of your thin. Pop a cocktail stick through to serve to keep it all together. Serve with your wedges and a good handful of dressed salad. Pop some yoghurt on the side for dipping.