Lamb, harissa and feta burgers

  • Portion size: Serves 4
  • Hands-on time 20 min, oven time 30-35 min
  • Difficulty: easy

Try these tasty lamb burgers, spiked with harissa mayo and plenty of feta, for a crowdpleasing midweek meal

Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.

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Ingredients

  • Glug of oil
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 2 tbsp harissa paste
  • 500g British free-range lamb mince
  • 1 medium free-range egg
  • ½ x 200g pack of feta, crumbled
  • Large handful of chopped fresh coriander
  • 4 brioche buns,
  • 4 lettuce leaves
  • 4 slices of tomato
  • 4 slices of cucumber
  • 4 tbsp mayonnaise
  • 1 tbsp harissa
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes. Add the garlic clove and harissa paste, lightly season with salt and pepper and cook for 2-3 minutes more.
  2. Tip into a large mixing bowl withthe lamb mince, egg, feta and a large handful of chopped fresh coriander. Mix everything together with your hands, season and shape into 4 large patties.
  3. Put the patties on a lipped non-stick baking tray (they give out a lot of juice) and bake for 30-35 minutes until the lamb is cooked through. Toast the brioche buns, then layer each base with 1 lettuce leaf, 1 slice of tomato and 1 slice of cucumber, then the burger. Mix the mayonnaise with the harissa and add a dollop to each. Top with the other half of the buns and serve with salad leaves, sliced cucumber and spring onion, if you like.
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Nutrition

  • 674kcals Calories
  • 43.9g (15g saturated) Fat
  • 35.7g Protein
  • 32.8g (9.2g sugars) Carbs
  • 2.4g Fibre
  • 1.5g Salt
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