Lamb Burgers with Harissa Sauce

Name: Lamb Burgers with Harissa Sauce
Prep time: 15 min
Cook time: 8 min
Yield: Serves 12 people
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Burgers & Sandwiches Mains

Juicy lamb patties with refreshing harissa sauce. Perfect for any occasion. Easy to make and packed with flavour.

PREP TIME

15 minutes

COOK TIME

6-8 minutes

SERVES

Serves 12 people

About this recipe

Watching everyone create burgers with mayonnaise or aioli, I knew I had to add some Arabic flavours to the mix. These Lamb Burgers with harissa sauce are a game-changer. The juicy lamb patties, combined with the refreshing coleslaw, create a flavourful and satisfying meal. I love making these and wrapping them in baking paper (keeping salad aside), popping them into the fridge for the kids to heat up later.

There’s no better way to enjoy a burger than with my vibrant Middle Eastern Coleslaw. This recipe is perfect for any occasion, especially when you want to spice things up a bit. If you enjoyed my Kafta Burgers, you’ll find these lamb burgers to be just as delicious and easy to make. Ready to create a burger with exceptional flavour?

Ingredients

Meat patties

1 kg lamb mince
2 garlic cloves, crushed
½ teaspoon coriander ground
½ teaspoon paprika
chili flakes
Handful of coriander, chopped
Handful of mint, chopped

Sauce

1 cup natural yoghurt
4-5 tablespoons harissa

Coleslaw salad

2 cups each white and red cabbage thinly shredded
1 carrot cut into thin matchsticks
5-6 spring onion sliced
4 tablespoons lemon juice
4 tablespoon olive oil
Salt to season

Other

12 brioche buns

Notes from Rouba

If the patties are thick, place a lid on the pan once you turn them over and reduce to medium heat to prevent burning.
Adjust the amount of chili flakes to your preferred spice level.
Harissa yoghurt can be made in advance and stored in the refrigerator.

Method

Step 1.

In a large bowl, mix the lamb mince with the crushed garlic, paprika, chili flakes, chopped coriander, and mint until well combined.

Divide the mixture into equal portions and roll each into a ball. Place a piece of baking paper both under and over each portion . Then, using the back of a plate, press down on each ball, smashing it into a patty. Ensure all patties are uniform in thickness for even cooking.

Step 2.

In a small bowl, combine the harissa and natural yoghurt, stirring until smooth.

Combine coleslaw salad ingredients and mix.

Step 3.

Heat a non-stick griddle or frying pan over medium heat. Cook the lamb patties for 2-3 minutes on each side (no oil necessary, the lamb is fatty) until they are nicely browned and cooked through.

Assemble the Burgers:

Toast the brioche buns until golden brown.
Spread a dollop of harissa yoghurt on the bottom half of each bun.
Add a handful of coleslaw, followed by a lamb pattie.
Top the patties with another handful of coleslaw and an additional dollop of harissa yoghurt.
Place the top half of the bun on each burger.