There’s something about a well-made burger that hits all the right notes, and these Harissa Lamb Burgers with cumin caramelised onions and minty mayo certainly do just that. Packed with flavour, the lamb patties have the right amount of spice and smokiness. They’re balanced beautifully by the sweetness of the caramelised onions and the refreshing coolness of the minty mayo. Nestled between toasted brioche buns, this burger makes a memorable meal that’s perfect for casual dinners or as a weekend treat.
The first step to making these lamb burgers is getting all the components ready. Once prepared, you’ll then have a symphony of flavours coming together in each bite. If you’re a fan of bold flavours, you’ll definitely want to try these out.
Table of Contents
- Ingredient Breakdown
- The Harissa Lamb Patties
- Choosing the Right Harissa
- The Cumin Caramelised Onions
- The Minty Mayo
- Serving Suggestions
- More Lamb Recipes
Ingredient Breakdown
- Mayonnaise: Acts as the creamy base for the minty mayo, providing a smooth texture.
- Fresh mint leaves: Adds a cool, refreshing kick to the mayo.
- Cumin seeds: These seeds bring warmth while adding a mild earthy flavour to the caramelised onions.
- Red onions: Caramelised to bring sweetness and depth to the dish.
- Balsamic vinegar: Gives the onions a tangy bite that complements their sweetness.
- Sugar: Helps with the caramelisation process while adding richness to the onions.
- Lamb mince: The star of the burger, providing rich, tender meat for the patty.
- Rose harissa paste: Infuses the lamb with spice and smokiness.
- Garlic: Enhances the savoury richness of the patties.
- Brioche burger buns: Soft and slightly sweet, they provide the perfect structure for the burger.
- Rocket: Adds freshness and a peppery bite to balance the richness of the lamb and mayo.
The Harissa Lamb Patties
The harissa lamb patties are the heart and soul of this burger. The combination of lamb mince, rose harissa paste, onion, and garlic gives the patties a robust flavour profile that’s both spicy and savoury. The harissa paste adds a smoky heat, giving the lamb an exciting kick.
The trick is to mix the ingredients gently, avoiding overworking the meat to keep the patties tender. Then form the mixture into patties that are about the size of your buns. This ensures they cook evenly. Once they’re cooked, you’ll want them to rest for a few minutes to lock in the juices. This step makes sure every bite is as succulent as possible. These patties are perfect on their own, but when paired with the caramelised onions and minty mayo, they truly shine.
Choosing the Right Harissa
Harissa is the star ingredient of this Harissa Lamb Burgers, but not all harissas are the same. Different brands and regions offer unique variations, ranging from spicy and smoky to mild and floral. Understanding these differences helps you select the right one for your taste preference.
- Rose Harissa: This variety includes dried rose petals, which soften the heat while adding a subtle floral sweetness. It’s perfect for those who enjoy a well-balanced spice level with hints of complexity.
- Traditional Harissa: Made from dried red chillies, garlic, coriander, and caraway, this version leans towards intense heat and deep smokiness. It’s ideal for those who love bold, fiery flavours.
- Mild Harissa: Some store-bought harissas are blended with tomatoes or roasted peppers. These tone down the spice while maintaining a rich, aromatic depth.
The Cumin Caramelised Onions
One of the best elements of these Harissa Lamb Burgers is the cumin caramelised onions. The sweetness of the onions, combined with the slightly earthy and spicy warmth of cumin seeds, makes them the ideal complement to the richness of the lamb. The slow cooking process allows the onions to soften and develop a natural sweetness. This sweetness is further enhanced by the balsamic vinegar and sugar.
This part of the recipe takes time, but the result is definitely worth it. As the onions cook low and slow, their sugars caramelise. The result is a rich, sticky glaze that clings to the onions. This balances the heat from the lamb and adds a luxurious texture to the burger. Be sure to add a splash of water if the onions begin to catch on the pan. This will ensure they cook evenly without burning.
The Minty Mayo
To offset the heat from the harissa lamb patties and the cumin caramelised onions, the minty mayo provides a cooling and refreshing contrast. The creamy texture of the mayonnaise blends seamlessly with the chopped fresh mint. It offers a burst of coolness that ties the whole burger together.
The beauty of this minty mayo is in its simplicity. A small pinch of sea salt and freshly ground black pepper helps to elevate the flavours without overpowering the freshness of the mint. Spread a generous dollop on the bottom bun before assembling the burger. It will provide that perfect contrast to the warm, spicy lamb. The mint not only cools the heat but also adds an aromatic brightness that lifts the entire flavour profile of the burger.
Serving Suggestions
These Harissa Lamb Burgers are perfect on their own, but if you’re looking to make them even more satisfying, consider pairing them with a few sides. For instance, sweet potato fries or a simple salad with a light vinaigrette would complement the flavours beautifully without overpowering the burger. The natural sweetness of the fries or the acidity of the salad can help cut through the richness of the lamb and mayo, balancing out the bold flavours. Alternatively, if you prefer something with a bit more smokiness, a side of grilled vegetables like peppers and courgettes would be a wonderful addition. The charred, smoky flavour of the vegetables would provide a delightful contrast to the burger, enhancing the overall meal with another layer of taste.
More Lamb Recipes
If you enjoyed the bold, rich flavours of these Harissa Lamb Burgers, here are some more of my lamb-based recipes for you to try:
- Lamb Tagine with Chickpeas and Apricots: If you’re after a classic tagine, then this recipe is for you. An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices.
- Mulled Wine Braised Brisket: This Mulled Wine Braised Brisket is a hearty, festive beef stew that’s the perfect combination of savoury, sweet, and spiced flavours.
- Lamb Barbacoa: This tender, flavour-packed dish is perfect for tacos, burritos, or tostadas, allowing everyone to customise their meal just the way they like it.
See how I make all these recipes and more over on my Instagram!
Harissa 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
For the minty mayo:
- 100 g mayonnaise
- 2 heaped tablespoon fresh mint leaves, finely chopped
- extra-virgin olive oil
- 2 tsps cumin seeds
- 2 large red onions, thinly sliced
- ½ tbsp balsamic vinegar
- ½ tbsp sugar
- 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
- 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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