Moroccan Lamb Burgers

  • 10MINS
  • 10MINS
  • 106KCAL

If you love lamb and spices and all things nice(s) and these slimming friendly Moroccan Lamb Burgers will be a low Point and low calorie treat!

NutritionPer Serving

  • Calories106
  • Carbs1g
  • Protein2g
  • Fat1g
  • Saturates0.4g
  • Sugars0.3g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

If you love lamb and spice and all things nice, then these slimming friendly Moroccan Lamb Burgers are a perfect, low calorie and low Point treat!

Lamb is always a tricky meat to use while following a slimming friendly diet due to it’s high fat content. There are a few supermarkets that stock minced lamb that’s lower in fat and calories, but it’s always best to check the nutritional values of whichever brand you use!

Our Morroccan Lamb Burgers are sooo delish. The warming Moroccan spices feel really comforting when topped with a cool yoghurt dressing, but they could also easily be adapted to suit different tastes by changing the spice mix – why not experiment a bit!

What diets are these Moroccan Lamb Burgers suitable for?

This Moroccan Lamb Burgers recipe is suitable for dairy free and gluten free diets – just remember to substitute the mint and yoghurt dip and wholemeal roll that we recommend serving them in!

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Moroccan Lamb Burgers recipe?

  • You need to count 4 Points per portion of this Moroccan Lamb Burgers recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Moroccan Lamb Burgers recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Moroccan Lamb Burgers recipe if you’re on WW Purple.

Do you need any special ingredients to make these Moroccan Lamb Burgers?

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You don’t really need any special ingredients or equipment to make this recipe. You should be able to find the baharat spice mix in most supermarkets.

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If you don’t already have a large, non-stick frying pan, then you can pick one up from Amazon or most supermarkets. It’s a good idea to buy a decent one, as it’ll be used ALL the time for cooking!

If you can’t find the baharat spice mix in the supermarket, you can pick some up online!

How many calories are in these Moroccan Lamb Burgers?

There are 106 calories per portion in these Moroccan Lamb Burgers, which means they fall into our Everyday Light category.

These Moroccan Lamb Burgers are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Place the minced lamb into a bowl. With your hands mix in all the herbs, spices and sweetener ensuring that it is fully incorporated.

Step 2

Mash the egg into the meat and spice mix, cover with cling film and chill for at least 20 minutes in the fridge. This can be left over night if you’re prepping a meal for the next day.

Step 3

Take the meat from the fridge and divide into 4. Make each quarter into a ball and then flatten until approximately 1 cm thick. Heat a non-stick frying pan on a moderate heat and cook each burger for around 4 minutes on each side. You will not need to add any additional fat to the frying pan as the burgers will contain enough to stop the meat from sticking.

Step 4

Serve in a wholemeal roll topped with some mint and yoghurt dip!

What could I serve with these Moroccan Lamb Burgers?

They’re also fantastic when served with the following accompaniments:

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How do you know when these Moroccan Lamb Burgers is cooked?

These Moroccan Lamb Burgers should be fried until they’re cooked through which should take around 4 minutes on each side.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Moroccan Lamb Burgers in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Moroccan Lamb Burgers in the fridge for approximately 3 days or so.

Can I freeze Moroccan Lamb Burgers?

Yes you can! This recipe can be frozen, but we would recommend freezing the burgers before they’re cooked. Please also remember to do the following;

  • Place a sheet of parchment paper between the burgers to stop them sticking.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Moroccan Lamb Burgers?

From chilled: For cooked burgers, place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: For raw burgers, allow to defrost, and then follow the recipe from step 3.

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Moroccan Lamb Burgers

If you love lamb and spices and all things nice(s) and these slimming friendly Moroccan Lamb Burgers will be a low Point and low calorie trea
  • Prep Time
    10 MINS
  • Cook Time
    10 MINS
  • KCals 106
  • Carbs 1G
WW Points
  • 4 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 200 g 10% fat lamb mince
  • 1 tsp garlic granules
  • 2 tsp baharat spice blend
  • 1 tsp fresh parsley finely chopped
  • 1 tsp fresh corriander finely chopped
  • ½ tsp chilli powder
  • 1 tsp granulated sweetener
  • 1 medium egg

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Place the minced lamb into a bowl. With your hands mix in all the herbs, spices and sweetener ensuring that it is fully incorporated.
  2. Mash the egg into the meat and spice mix, cover with cling film and chill for at least 20 minutes in the fridge. This can be left over night if you're prepping a meal for the next day.
  3. Take the meat from the fridge and divide into 4. Make each quarter into a ball and then flatten until approximately 1 cm thick. Heat a non-stick frying pan on a moderate heat and cook each burger for around 4 minutes on each side. You will not need to add any additional fat to the frying pan as the burgers will contain enough to stop the meat from sticking.
  4. Serve in a wholemeal roll topped with some mint and yoghurt dip!

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7 comments

See what others have to say

MarylouiseWednesday 14th August 2019

Was looking for a ‘winning recipe’ to enter in our neighbours Burger-Off competition. This won hands down and was a huge hit with everyone. Added some breadcrumbs and used fresh garlic instead of granules. Served in a flatbread with a slice of haloumi cheese, grilled aubergine and pea shoots. Also did a lemon, mint yoghurt dressing. Will most definitely do these again. DELICIOUS!!

Reply

    Emma TTuesday 24th September 2019

    Sounds absolutely delish! And well done on the win ????

    Reply

DebraThursday 20th June 2019

Hi what can you use instead of Baharet spice please can’t find it in the shops

Reply

    Emma TThursday 20th June 2019

    Hi Debra,

    Baharat is made up of a mixture of spices – allspice, black pepper, cardamon, cloves, coriander seed, cumin, nutmeg, turmeric, saffron, ginger and chilli/paprika. Most large supermarkets stock it, or you could purchase it online ????

    Reply

VickyTuesday 19th February 2019

Hi, where did you get your baharat spice mix from please?

Reply

Tania mandyFriday 23rd June 2017

Made these tonight with the mint yog and butternut squash chips , one of THE best burgers I have ever eaten ???? Absolutely gorgeous sorry I ate before taking a pic , but will be making these again very very soon ????

Reply

    KateFriday 30th June 2017

    Hi Tania
    Glad you like it 🙂

    Reply

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