Lamb, harissa and feta burgers

Name: Lamb, harissa and feta burgers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Moroccan recipes

Easy
June 2018

Easy
June 2018

Serves 4
Hands-on time 20 min, oven time 30-35 min

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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

Method

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.
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.
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.

Method

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.
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.
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.