An absolute doddle to whip up but packed full of flavour. Team with a beer, fries and a crisp green salad for a winning Summer burger.
Harissa Lamb Burgers with halloumi and carrot fries
Serves: Serves 4
- 500g of lamb mince
- 1 banana shallot, finely chopped
- 2 tsp. of harissa paste and extra for garnish
- 1 tsp. of ras el hanout powder
- 1 carrot, juliened / shredded
- 1 pack of halloumi sliced into 8
- 4 tbsp. of cream cheese
- 2 tsp. of honey
- Juice and zest of one lemon
- 2 brioche burger buns
- A few lettuce leaves
- Salt and Pepper
- Vegetable Oil
- Preheat the oven to 180C / 160 Fan.
- In a large bowl, combine the lamb mince, banana shallot, harissa and ras el hanout powder with a pinch of salt and pepper. Mix very well until combined and form into 4 patties.
- Heat a griddle pan onto a high heat and fry the burgers for 5 minutes on either side then transfer onto a baking tray and finish in the oven for a further 10-15 minutes.
- Slice the brioche burgers in half and fry for a couple of minutes, inside side down to absorb some of the cooking juices and toast the buns.
- In a small pan, fry the carrot ribbons in 2 tbsp. of oil until crispy then transfer to some kitchen towel to drain. Cook the halloumi in the same pan, cooking until golden brown on each side and set aside.
- In a small bowl, mix the cream cheese with the honey, lemon juice and zest and smear over the bottom of the burger buns. Top with lettuce and then the burgers, followed by the halloumi and the carrot fries. Brush the top of the bun with a little extra harissa paste and top the burger. Serve immediately.