Lamb, harissa and feta burgers
- 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.
- 43.9g (15g saturated)
- 32.8g (9.2g sugars)
- 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
- 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.
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