Moroccan burgers with spiced mayo.Photo, Yvonne Duivenvoorden
Briny olives and sweet dried apricots give instant Middle Eastern flair to burgers. For an irresistible sauce, we flavoured lemony mayonnaise with cumin and paprika.
, preferably light
ground turkey or
, finely chopped
Oil grill. Heat barbecue to medium. In a small bowl, stir mayo with lemon juice, cilantro, garlic, cumin, paprika and cayenne.
In a medium bowl, whisk egg. Stir in bread crumbs, salt and pepper. Add chicken, olives and apricots. Mix well. Divide into 4 portions, then shape into burgers ½ in. (1 cm) thick. Make a shallow depression in centre of each to prevent puffing. Slice zucchini lengthwise. Barbecue with lid closed until zucchini have grill marks, 5 min, and burgers are cooked, 5 to 6 min per side. Good tucked into pitas with onions and peppers. Dollop with spiced mayo.