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North African-style lamb burgers Recipe

Ingredients for people


    For the meat
  • Minced lamb : 750 g
  • Maldon salt : 6 pinch(es)
  • Egg yolk(s) : 2 whole
  • Ground cumin : 1 Tsp
  • Fresh coriander : 0.25 bunch
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Red onion(s) : 1 whole

  • For the sauce
  • Egg yolk(s) : 1 whole
  • Harissa : 5 g
  • Lemon(s) : 1 whole
  • Olive oil : 150 ml
  • Maldon salt : 2 pinch(es)

  • For the vegetables
  • All rounder potato(es) : 1 kg
  • Maldon salt : 6 pinch(es)
  • Olive oil : 50 ml
  • Ground cumin : 1 Tsp
  • Paprika : 1 Tsp
  • Ground coriander : 1 Tsp

  • To serve
  • Pitta bread : 3 whole
  • Rocket : 1 bunch
Method
  • 1For the burger

    Peel and finely dice the onion and garlic and finely dice the red chilli. Pick the coriander leaves and chop roughly. Add to the lamb mince with the ground cumin and season with salt. Add the egg yolk to help bind the mix before mixing well with your hands. Shape into patties weighing approximately 125 grams.

    To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelised, turning occasionally to ensure they cook evenly. Depending on the thickness of the burger this should take no more than 10 minutes to be cooked to medium.

  • 2For the mayonnaise

    Mix the egg yolk with the harissa and a squeeze of lemon juice. Drizzle the olive oil slowly, whisking constantly. Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise consistency.

  • 3For the potato wedges

    Preheat the oven to 200'C.
    Wash the potatoes and cut into wedges. Place in a baking tray and season with Maldon sea salt. Mix the olive oil with the ground spices and coat the wedges with the oil before placing in the oven and cooking for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.

  • 4To serve

    Warm the pitta bread in the oven for a couple of minutes. Open the pitta bread pocket and spread some mayonnaise inside. Add a few leaves of rocket and then place the burger inside.

    Serve alongside the potato wedges with the remaining mayonnaise.

Chef's tip

«If lamb doesn't float your boat, you can substitute with minced chicken or beef instead. Although goat is really lovely if you can get your hands on it!»

A spicy take on the humble burger for those of us who love a dash of heat.

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  • Preparation  15mins
  • Cooking time  30mins
  • Rest time  0h

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