Ingredients
- 400g minced lamb
- 1 teaspoon ground cinnamon, 1/2 teaspoon chili powder
- 1 large red onion, thinly sliced; 1/4 cup (60 ml) vinegar
- 1 tablespoon of powdered sugar, 2 teaspoons of olive oil
- 1 teaspoon of sea salt, 100g of crumbled Feta
- 1 teaspoon ground cumin, 1 teaspoon ground coriander
- 1/4 cup coriander leaves, 1/4 cup mint leaves
- 12 Humburguer rolls:
- 350g flour
- 140ml milk, sesame seeds
- 1 egg, 20ml oil
- 15g butter
- 1 tablespoon of sugar
- 1 teaspoon of dry yeast
- 1 teaspoon of salt
Preparation
Preparation of hamburger buns:
Put all the ingredients in the MAP (bread machine) starting with the liquids and start a « dough only » program. After resting in the MAP for 1 hour, take out the dough and degas it.
Separate the dough into 10 balls and flatten them slightly
Let it rest for about another 30 minutes. Brush with milk and sprinkle with sesame seeds. Bake for around 20-25 minutes at 200°C.
Preparation of the stuffing:
Combine onion, vinegar, sugar and salt in a medium bowl. Set aside for 30 minutes to marinate. Drain well.
Meanwhile, combine lamb, cinnamon, cumin, coriander and chili pepper in a medium bowl. Use your hands to mix. Divide into 12 equal portions. Form an 8cm round pancake. Place on a tray in the refrigerator for 30 minutes to rest.
Heat oil in a large skillet over medium-high heat. Add lamb patties; Cook for 3 minutes on each side or until golden and cooked through.
Distribute the lamb patties among the buns with onion and sprinkle with feta, mint and coriander. Serve immediately.
source: la-cuisine-marocaine.com
