Harissa Lamb Burgers
500g lamb mince
3 tbsp of Josh and Sue Harissa Paste*
1 tsp ground coriander
1/2 tsp salt
1/4 cup breadcrumbs
4 seeded hamburger buns, toasted
2 tomatoes, sliced
1 cup baby spinach
4 slices tasty cheese
2/3 cup Greek yoghurt
2 tbsp chopped coriander leaves
1/2 small Lebanese cucumber, finely diced
1/2 cup vinegar
1/2 cup water
1 tbsp sugar
1 tsp salt
1/2 small Chinese cabbage, finely shredded
2 carrots, finely julienned
1 apple, finely julienned
Prepare the sweet coleslaw by combining the vinegar, water, sugar and salt in a small saucepan. Bring to a boil over high heat stirring constantly until the sugar dissolves - about 1 minute, then allow to cool slightly.
In a bowl, combine cabbage, carrot and apple. Pour vinegar mixture over and stir to combine. Chill while preparing burgers. Drain off any excess liquid before serving.
Combine mince, harissa, ground coriander, salt, egg and breadcrumbs in a bowl and mix well, add more breadcrumbs if mixture is too wet. Form the mixture into four even-sized patties
Cook the burgers for 4–5 minutes on each side in a smoking hot griddle pan or on the barbecue, finishing in the oven for a few minutes if necessary.
Combine yoghurt sauce ingredients together and set aside.
Serve the burgers in seeded buns with baby spinach, tomato slices, cheese slice and top with yoghurt sauce. Serve with sweet pickled coleslaw.
*Harissa may have a little too much heat for younger mouths, simply form burgers for the kids, then add harissa paste to your taste for remaining burgers. The yoghurt sauce will help offset any spiciness.
If you don’t like yoghurt sauce, try serving with Josh and Sue’s Old Fashioned Tomato Relish, YUM!