30 Jan Harissa Lamb Burgers
PrintHarissa Lamb Burgers
with Cumin Caramelised Onions and Minty Mayo
This may just be your new favourite burger recipe! This lamb harissa burger is the perfect balance of flavours. The patties themselves are both spicy and smoky, the cumin caramelised onions are sweet and fragrant, the rocket adds freshness and a nice peppery bite, and the minty mayo has a cooling effect and brings all the flavours together. Sandwich all of this between two toasted brioche buns and you’ve got yourself an absolutely delicious burger! What’s not to love?!
- Prep Time: 15 minutes
- Total Time: 55 minutes
- Category: Meat
Ingredients
Scale
For the minty mayo:
- 100 g mayonnaise
- 2 heaped tablespoon fresh mint leaves, finely chopped
For the cumin caramelised onions:
- extra-virgin olive oil
- 2 tsps cumin seeds
- 2 large red onions, thinly sliced
- ½ tbsp balsamic vinegar
- ½ tbsp sugar
For the patties:
- 500 g lamb mince (10% fat)
- 2 heaped tablespoon rose harissa paste
- ½ onion, grated or very finely chopped
- 2 garlic cloves, minced
- ½ tsp fine sea salt
- ¼ tsp black pepper
To assemble:
- 4 brioche burger buns, halved horizontally
- 1 large handful rocket
Instructions
- Start by making the minty mayo: add the mayonnaise and mint to a small bowl. Season with a small pinch of sea salt and lots of freshly-ground black pepper and stir to combine. Set aside.
- On to the cumin caramelised onions. Heat a splash of extra-virgin olive oil in a saucepan over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 minute.
- Add the onions and season generously with sea salt and freshly-ground black pepper. Reduce the heat to low/medium-low and cook, stirring occasionally, until very soft and caramelised, around 30 minutes. Don’t rush the process! Caramelising onions takes time. If the onions start to catch, add a splash of water to the pan and stir to combine.
- Add the balsamic vinegar and sugar and stir to combine. Cook, stirring frequently, for a further 2 to 4 minutes, or until the onions are nice and sticky, the sugar has dissolved and the balsamic vinegar has reduced. Set aside.
- On to the patties. Using your hands, combine the lamb mince, rose harissa paste, onion, garlic, salt and pepper in a bowl and mix until well-incorporated and evenly combined. Divide the mixture into four and form into patties.
- Heat a large frying pan or griddle over medium heat. Cook the lamb patties for 4 to 5 minutes on each side, or until cooked through. You can finish them in the oven for a few minutes if necessary. Transfer to a plate and let rest for 5 to 10 minutes.
- While the burgers are resting, toast the buns in the same pan used to cook the patties. To assemble, spread a heaped tablespoon of the minty mayo on the base of each bun. Top with the lamb patty, a heaped tablespoon of cumin caramelised onions, a small handful of rocket and the top bun. Serve and enjoy!
Notes
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