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Moroccan lamb sliders

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour.

Prep Time

    •    Prep time: 0 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 10


    •    20 ounces ground Australian lamb
    •    ½ cup parsley, finely chopped
    •    8-ounce can garbanzo beans, mashed
    •    2 tablespoons Moroccan seasoning
    •    5 dried apricots, finely diced
    •    1 egg


    •    ½ cup sesame seeds
    •    2 tablespoons nigella seeds
    •    1 teaspoon Moroccan seasoning
    •    ¼ cup pistachio nuts, finely chopped

To Serve:

    •    mini-buns, toasted
    •    grilled capsicum, pumpkin and eggplant
    •    baby spinach leaves
    •    hummus dip


  1. In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.
  2. Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.
  3. Blend the sesame seeds, nigella seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.
  4. Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.
  5. Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.

This great family recipe is thanks to True Aussie Beef and Lamb at


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