Fresh Food & Liquor

Lamb and Harissa Burgers by Matt Sinclair

 

 

Ingredients | Makes 8

1 kg lamb mince

1/3 cup harissa paste (harissa is spicy so feel free to increase or reduce this amount)

1 small brown onion, diced

2 tbsp. ground cumin

Extra Virgin olive oil

8 brioche buns

8 slices swiss cheese

8 slices tomato

1 Lebanese cucumber, sliced into ribbons

1 small red onion, thinly sliced

½ cup Greek yoghurt

Tomato relish (I used Beerenberg)

Coriander leaves

 

Method

1. In a large bowl add the lamb, harissa paste, onion and cumin. Season with salt and pepper. Mix well to combine all ingredients together. Divide into 8 equal portions and roll into patties. Set aside and allow to come up to room temperature before grilling.

2. Heat BBQ on a high heat. Lightly oil each lamb patty and grill for 3 minutes on each side (depending on how you like them cooked). Take off heat, top each patty with a slice of cheese and allow to rest while you toast your buns on the BBQ.

3. To assemble, place a dollop of yoghurt on the bun base, top with lamb burger, tomato, cucumber, onion,  relish and coriander leaves. Top with brioche bun lid and serve immediately.


 

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