We love a good lamb burger, especially when they don’t contain mint. In fact, the Moroccan lamb burger from Ad Lib on Hope Street, Glasgow is still one of my favourite in the city and I’d highly recommend it to anyone who hasn’t tried it.
We wanted to whip up our own lamb burgers at home and decided to add some Harissa paste to our recipe to add a little kick. This is a very quick, simple recipe and you should be able to make these in roughly 10-15 minutes.
250g of lamb mince (split into roughly two golf ball-sized amounts)
2 tsp Harissa paste
1/2 Red Onion, grated
Feta cheese, roughly chopped/crumbled (as much as you like)
2 tbsp Tzatziki
2 Ciabatta buns
(Makes two burgers)
For the patty:
Heat up a skillet or pan with a little oil.
In a bowl, combine the mince, Harissa paste, a little salt & pepper and grated red onion. Mix together and roll into approximately two golf ball sized shapes.
Sprinkle salt on the top side only. Place the meat into the hot pan (salt side down). Cook for one minute.
Sprinkle salt on the top and flip over. At this point you want to smash the patty down. Following the instructions above should ensure that it stays together and doesn’t fall apart. To ‘smash’ it, simply press down on the patty with a fish slice until it reaches your desired look. Allow to cook for 4 minutes.
Flip and cook until done. Around another 4-5 minutes should do it.
Building the burgers:
Simply half your ciabatta buns and build as follows:
(from bottom to top)
Bottom half of bun
Generous helping of rocket.
1 tablespoon of tzatziki
Top half of bun
If you want to melt the cheese, lightly wrap the burgers in tin foil and place them on the bottom shelf of the oven for a few minutes. This will heat the entire burger a little more and further melt the cheese, meat and sauce all together for a great look and finish.
(Serving Suggestion: add some sweet potato fries & a helping of mango chutney to each plate)
Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here.