Harissa lamb burgers recipe

I love the flavour of harissa and I love lamb and when I first saw a recipe based on this, I had to make it.  I’ve had a few disasters before, due to the binding, so adding in an egg really helps here.

Although it’s really supposed to be for BBQ season in the summer, I had a craving for these and cooked on a griddle pan and served as a wrap with a cucumber raita.

Harissa lamb burger
Cucumber raita
Harissa lamb burger

  • 1 white onion, finely chopped
  • 2 tbsp vegetable oil
  • 1 egg
  • 500g lamb mince
  • 1 tbsp harissa
  • Pinch of dried chilli flakes
  • Small bunch of parsley, finely chopped
  • 1/2 cucumber
  • 200ml Greek yoghurt
  • 1/2 tsp sugar
  • 1 tsp finely shredded mint leaves
  • Juice & zest of 1/2 lemon
  • Sprinkle of cumin
  • 1 tomato deseeded and sliced
  • Salad leaves
  • Tortilla wraps


  1. Fry the onion for a few minutes, turning soft but not going brown in colour
  2. Add lamb mince, egg, harissa, parsley, chilli flakes and oil to a bowl and hand mix.  Add in some salt & pepper to season too.
  3. When the onion has cooled down, add this to the lamb mixture. If you add it before it has cooled down, it can start to cook the meat.
  4. Form mini burgers out of the lamb mixture and place on a plate and cover with cling film and refrigerate for at least 4 hours.
  5. Now for the raita. Start by grating the cucumber and then place it in some strong kitchen towel and wring it out to get rid of the water. (You can keep the water for a juice or add to sparkling water or gin and tonic!)
  6. In a bowl, mix the cucumber with Greek yoghurt and add the lemon juice and zest and mix.
  7. Add the mint to the Greek yoghurt mixture and mix.
  8. Back to the burgers, cook these on a medium-high heat on a griddle pan for 5-6 mins each side.
  9. Now you can assemble your wrap with the raita, tomato, up to 3 mini lamb burgers and salad leaves and enjoy!

Courgette lasagne recipe

I was feeling like lasagne but didn’t want the carbs from the pasta sheets so I wanted to use courgettes (zucchini). Unfortunately I was craving this during the courgette crisis where supermarkets either didn’t have any or hiked up their prices due to the flooding in Spain. Courgettes were gold dust! 

After an early gym session, I thought I’d try my luck and low and behold two large, fresh courgettes were beckoning me and the route to courgette lasagne was being carved.

Courgette lasagne

  • 400g lean ground beef
  • 1 1/2 tsp of salt
  • 1 tsp olive oil
  • 1/2 large white onion, chopped
  • 3 garlic cloves, minced
  • 1 can of crushed tomatoes
  • 2 tbsp of chopped basil leaves
  • Sprinkle of black pepper
  • 2 medium courgettes, thinly sliced with mandoline
  • 1 1/2 cups of ricotta cheese
  • 1/4 cup grated Parmesan 
  • 1 large egg
  • 4 cups of grated mozzarella cheese


  1. Brown the beef in a sauce pan on a medium/high heat and season with salt. Drain in a colander to remove fat and leave to drain.
  2. Adding olive oil to the pan, cook the garlic and onions until golden brown, roughly 2 minutes.
  3. Add the meat back to the pan and add tomatoes, basil, salt and pepper and simmer on a low heat for 40 mins with the lid on.  Don’t be tempted to add water as the sauce should be thick and full of flavour.
  4. Take the sliced courgettes and spread out on a few paper towels.  Sprinkle these on both sides with salt, this removes excess moisture. Leave this for 10 mins and use paper towels to blot out the excess moisture.
  5. Using a griddle pan, cook each slice for around 2 mins each time (until the griddle marks appear) and set aside on paper towels.
  6. Preheat the oven to 190C read for your lasagne.
  7. In a mixing bowl, mix the ricotta cheese, Parmesan and egg and mix. 3/4 of the mozzarella too.
  8. In a square oven proof dish, spread some of the meat sauce on the bottom as the first layer and layer on some of the courgette slices.
  9. Top this with the cheese mixture and repeat until meat, courgette and cheese mixture are all used up.
  10. On the last layer, spread some of the remaining mozzarella cheese.
  11. Cover with foil and bake for 30 mins.
  12. After 30 mins, uncover the foil and baked for a further 20 mins.
  13. Add the remaining mozzarella and bake for 10 mins.
  14. Leave to stand for 5-10 mins before serving and add extra basil if you like!  

This also freezes quite well or can serve around 4-6 people in one sitting.  Totally delicious and I didn’t miss the lasagne pasta sheets at all!