Lamb and harissa burgers
Ingredients
Metric
Imperial
Lamb and harissa burgers
- 500g of lamb mince
- 3 tbsp of harissa
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp salt
- 1 egg
- 1 handful of breadcrumbs
- 1 handful of coriander leaves, chopped
- 1 handful of mint leaves, chopped
- 1 handful of parsley leaves, chopped
To serve
- 4 brioche buns
- 1 handful of rocket
- 1 handful of coriander leaves
- 1 handful of mint leaves
- extra virgin olive oil
- 1/4 lemon
- pepperoncini
SAVE RECIPE
Method
1
Combine all of the burger ingredients in a bowl and mix well. Take a pinch of the mince and fry off in a hot pan so you can taste and adjust the seasoning and spice levels to your liking
2
Form the mixture into four even-sized patties
3
Cook the burgers for 4–5 minutes on each side in a smoking hot griddle pan or on the barbecue, finishing in the oven for a few minutes if necessary
4
Place the rocket in a bowl with the herbs and lightly dress with a drizzle of extra virgin olive oil and a squeeze of lemon
5
Serve the burgers in brioche buns with the herb salad and condiments of your choosing – something creamy like mayonnaise or plain yoghurt goes well with the spicy harissa
First published in 2018
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