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.
- 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
- Fry the onion for a few minutes, turning soft but not going brown in colour
- Add lamb mince, egg, harissa, parsley, chilli flakes and oil to a bowl and hand mix. Add in some salt & pepper to season too.
- 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.
- 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.
- 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!)
- In a bowl, mix the cucumber with Greek yoghurt and add the lemon juice and zest and mix.
- Add the mint to the Greek yoghurt mixture and mix.
- Back to the burgers, cook these on a medium-high heat on a griddle pan for 5-6 mins each side.
- Now you can assemble your wrap with the raita, tomato, up to 3 mini lamb burgers and salad leaves and enjoy!