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Moroccan Meat Patties

Moroccan Meat Patties

  • Prep Time: 20 minutes
  • Total Time: About 2 hours
  • Yield: 20 patties, 4 to 6 servings


  • 2 pounds ground beef chuck or lamb (or a combination)
  • 2 shallots, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon each ground cumin and ground coriander
  • ½ teaspoon cayenne
  • ¼ teaspoon crushed red pepper
  • ½ cup dried breadcrumbs
  • ½ cup plain Greek yogurt, plus more for serving
  • 1 large egg
  • 2 tablespoons olive oil
  • Zest of 1 lemon or lime
  • Pita breads, lettuce leaves, coarsely chopped mint leaves and tomatoes, for serving


  • In a mixing bowl combine the meat, shallots, parsley, garlic, salt, cumin, coriander, cayenne, crushed red pepper, breadcrumbs, yogurt, and egg and mix gently but thoroughly to combine. Form the meat mixture into slightly flattened meatballs (about ¼ cup each) and transfer the patties to two plastic gallon-sized resealable freezer bags and seal the bags so that there is no air inside.


    Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 60 degrees C.  Lower both bags into the water bath and cook, fully submerged, for 1 hour and 15 minutes. Remove the bags from the water and discard the liquid in the bags. Transfer the patties to a plate or platter and pat dry.


    Heat a large nonstick skillet over medium heat and add the olive oil. Cook the meat patties (in batches if necessary) until browned on both sides. Transfer the patties to a serving platter and garnish with lemon zest and mint leaves. Serve with pita bread, lettuce, tomatoes, and yogurt.

Recipe Details