Description
These juicy, spicy harissa lamb burgers are going to be a hit at your next barbecue. Harissa mayo, quick-pickled red onions and feta cheese are just the right accompaniments to make this burger special.
Ingredients
Scale
Burger:
- 12oz ground lamb
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tsp harissa paste
- Kosher salt and fresh cracked black pepper
- 1 tbsp vegetable oil
Pickled onions:
- 4 round slices of red onion
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp kosher salt
Mayo:
- ¼ cup mayonnaise
- 2 tsp harissa paste
- 2 tsp lemon juice
- 1 clove garlic, grated on microplane
The rest:
- 2 brioche buns, split
- 2 oz feta cheese, crumbled (but not pre-crumbled)
- 2 slices of a large tomato
- Lettuce, such as green leaf
Instructions
- Pickle the onions: Whisk together vinegar, sugar and salt in a small bowl. Add sliced onions, making sure they are covered by liquid. Cover and allow to sit while preparing other ingredients.
- Mix mayo: Add mayonnaise, harissa, lemon and garlic to a small bowl, and stir to combine. Refrigerate until ready to use.
- Cook burgers: Preheat a medium-sized pan, preferably cast iron, over medium-high heat. Mix together lamb, spices and harissa. Form into patty, making a small indent in the center. Add oil to the pan, followed by the burger patties. Sear approximately 4 minutes or until well-browned. Don’t flip any sooner. Cook about 4 more minutes on the second side for medium, or until desired doneness. Remove from pan and rest.
- Toast buns: Reduce heat to medium. Place buns in pan, cut-side down. Toast about 2 minutes or until browned.
- Build burgers & serve: Season tomato slices with salt. Spread mayo on buns and stack burger and toppings, as desired. Enjoy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 973
- Sugar: 9g
- Sodium: 1900mg
- Fat: 76g
- Saturated Fat: 31g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 33g