Prepare to embark on a culinary journey that will transform your ordinary burger night into an extraordinary gastronomic adventure! These Middle Eastern-inspired lamb burgers aren't just a meal—they're a sensory experience that combines bold, spicy harissa mayo, tangy pickled red cabbage, and succulent ground lamb. Whether you're a adventurous foodie or simply looking to impress your dinner guests, this recipe promises to elevate your cooking game and tantalize your taste buds like never before.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 2 tbsp harissa paste
- 1 cup pickled red cabbage
- 4 burger buns
- Fresh mint leaves for garnish
Instructions
- Begin by preparing the pickled red cabbage if you haven't done so already. To pickle the cabbage, thinly slice 1 cup of red cabbage and place it in a bowl. In a separate bowl, mix equal parts vinegar and sugar (about 1/2 cup each) until dissolved. Pour this mixture over the cabbage, ensuring it is fully submerged. Let it sit for at least 30 minutes, or refrigerate for up to a week for more intense flavor.
- In a large mixing bowl, combine 1 lb of ground lamb with 1 tsp of salt and 1/2 tsp of black pepper. Mix gently with your hands until the ingredients are just combined; avoid overmixing to keep the burgers tender.
- Shape the lamb mixture into 4 equal patties, about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly.
- Preheat a grill or skillet over medium-high heat. Once hot, place the lamb patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or until they reach your desired doneness.
- While the burgers are cooking, prepare the harissa mayo. In a small bowl, mix together 1/2 cup of mayonnaise and 2 tbsp of harissa paste until well combined. Adjust the amount of harissa to your taste preference for spiciness.
- When the lamb burgers are cooked to your liking, remove them from the heat and let them rest for a couple of minutes. This allows the juices to redistribute, keeping the burgers moist.
- While the burgers rest, toast the burger buns on the grill or in a toaster until golden brown.
- Assemble the burgers by spreading a generous amount of harissa mayo on the bottom half of each toasted bun. Place a lamb patty on top, followed by a heap of pickled red cabbage. Garnish with fresh mint leaves for a burst of flavor.
- Top with the other half of the bun and serve immediately with your choice of sides. Enjoy your delicious lamb burgers with harissa mayo and pickled red cabbage!
Tips
- Meat Handling: When mixing lamb, use a light touch. Overworking the meat can make your burgers tough and dense. Gently mix just until ingredients are combined.
- Temperature Matters: For perfectly cooked lamb burgers, use a meat thermometer. Medium-rare is around 135°F, while medium is 145°F.
- Pickling Hack: Make your pickled cabbage ahead of time. It actually gets more flavorful if it sits in the refrigerator for a day or two before serving.
- Harissa Mayo Customization: Adjust the harissa paste quantity to control spice levels. Start with less and add more to suit your heat preference.
- Resting is Crucial: Always let your lamb burgers rest for 2-3 minutes after cooking. This helps retain those delicious, juicy internal moisture.
- Bun Toasting Tip: Lightly butter the buns before toasting for an extra golden, crispy texture that adds a delightful crunch to your burger.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 30g
Protein: 29g
Fat: 31g
Saturated Fat: 9g
Cholesterol: 95mg
