Moroccan Burgers

30 min 4 servings


204.2 Kcal
7.1g Fat
8.5g Carbs
7.9g Net Carbs
5.4g Sugars
25.6g Protein

My Moroccan Burgers recipe is an old favorite of mine and is very popular with my friends and family. It is super easy, GLUTEN-FREE, GRAIN-FREE, PALEO, KETO, and of course DAIRY-FREE. I have it without a bun – preferring a salad on the side- but my kids love it in a traditional burger bun. It works with any minced meat: lamb, beef, or turkey. I usually use lean lamb or beef mince. I serve them with harissa mayo.


  • 1 pound or 450g of beef/lamb/turkey mince
  • 1/2 onion finely chopped
  • 1 tbsp of chopped parsley
  • 1 tbsp of chopped coriander
  • 2 tbsp of chopped mint
  • 1/2 tsp of paprika
  • 1/2 tsp of ground ginger
  • 1/2 tsp of turmeric
  • Salt and Pepper
  • 1 egg
  • Harissa pasta
  • Mayonnaise


  1. Mix all the ingredients in a bowl with your hand and make the patties.
  2. Cook on a pan with a little bit of oil to your liking. I like mine medium.
  3. Mix a little bit of harissa pasta to some mayonnaise for the dressing. You can make this as spicy as you like, so taste it and adjust the quantities accordingly.
  4. I like serving the burger with a side salad and avocado. Enjoy!

Storage Tips

You can prep them and store them in the fridge until you need to cook them.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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