Ingredients

The following ingredients have 6 Servings
  • 600 g quality lamb shoulder minced
  • olive oil
  • 6 burger buns
  • 6 heaped tablespoons natural yoghurt
  • 1 heaped tablespoon harissa paste
  • 1 lemon
  • extra virgin olive oil
  • ½ a bunch of fresh mint (15g)
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ras el hanout or garam masala
  • 1-2 teaspoons sweet smoked paprika

Instruction

  • Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
  • Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
  • You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
  • Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
  • Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
  • Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
  • Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.