Browsing through the latest Dish Magazine these Morroccan Lamb burgers jumped out at me! They looked so fresh and delicious and I loved the twist on your classic burger by serving them on a pita instead.

To make these Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa you will need the following ingredients:

1 cup breadcrumbs
1/3 cup milk
600 grams lamb mince
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cinnamon
big handful fresh coriander, finely chopped
sea salt and ground pepper

Salsa

1/2 cup pistachios, divided in half
1/2 cup packed basil
1/2 cup packed mint
2 cloves garlic, crushed
1 tablespoon lemon juice
1 teaspoon sea salt
1/3 cup olive oil

To serve

200 grams halloumi
5 small pitta breads, warmed and split
tomato relish
strips of cucumber
mixed lettuce leaves

Burgers: Put the breadcrumbs and milk in a large bowl, leave for 5 minutes. then add the remaining ingredients. Season generously, gently combine well and form into 5 patties. Cover and refrigerate until ready to cook but take out of the fridge 30 minutes before cooking.

Salsa: Put half the pistachios and all the remaining ingredients in a food processor and blend until well chopped but not totally smooth. Roughly chop the remaining pistachios and stir through.

Lamb: Cook the burgers on a grill pan over a medium heat for 4-5 minutes each side or until cooked through. Hate a sauce pan with a little oil and cook the halloumi on both sides until golden.

To assemble: Spread the bottom bun with tomato relish and layer up with lettuce, cucumber, a lamb patio and halloumi. Top with a spoonful of yogurt and a dollop of pistachio salsa. Add the tops and serve immediately.