Gorgeous juicy lamb-burgers, with a hit of harissa paste and Moroccan spices
This is actually my significant other's recipe, and as the burgers tasted so good, I'd like to share them with you (being the food blogger in the family)!
I also got him to calculate the calories on them too, for those who count (because I know a lot do!).
Serves
2 (or one Mike), easily doubled. Total calories per serving, 500. [Calories in square brackets]
Mike's Lamb and Harissa Burgers
250g
lamb mince [538]
½
red onion, finely chopped (50g approx) [20]
1/4 quantity home-made harissa paste (see below mine was homemade but you can of course buy this from a
shop and adjust calories as necessary) [40]
1
small garlic clove, finely chopped [6]
1 x 15ml
tbsp fresh mint, finely chopped [2]
½
tsp cinammon [3]
½
tsp cumin seeds, toasted (very worth doing) and crushed [2]
½
tsp paprika [2]
½
tsp salt
Ground
pepper to taste [1]
1 tsp oil [45]
For
the buns and fillings
2
tbsp Greek yogurt [28]
6
Slices of cucumber, sliced [1]
Tomato,
sliced [3]
2
lettuce leaves, shredded [19]
2
burger buns (for lower calorie e.g. Warburtons Sliced White Rolls 55g each [290]) [calories variable, check packaging]
Home-made Harissa
Paste
(makes about 1 1/2 tbsp, 160 calories total)
(makes about 1 1/2 tbsp, 160 calories total)
4
dried red chillies [10]
1
garlic clove, chopped [6]
¼
tsp salt
1 x 15ml
tbsp olive oil [135]
½
tsp coriander [3]
½
tsp caraway seeds, crushed [4]
¼
tsp cumin [2]
Paste Method
Soak
chillies in hot water for about ½ hour.
Once
chillies are ready, remove seeds and stalks (although I leave my seeds in as I
like the extra punch).
Add
all ingredients together and chop very finely until they start to blend. Once
this starts to happen, add to pestle and mortar and crush into a paste.
This
makes about 1 and 1/2 tbsp of paste.
Burgers Method
Toast
cumin seeds until fragrant, allow to cool and crush (I did mine in a spice
blender but if you don't have one then crushing will work just fine, it just
takes a little bit longer)
Add
lamb, chopped onion, harissa paste, garlic, mint, cumin seeds, paprika, salt
and pepper to a mixing bowl and mix thoroughly together.
Shape
into burgers and allow to rest for at least 15 minutes, longer if you like.
Heat
no more than 1 tsp of sunflower oil in a pan on a medium heat. Once hot add
burgers to pan. Cook for a minute then turn down to low, cook for a further 3
minutes.
Turn
heat back to medium and turn burgers over, cook for another minute on a medium
heat then reduce the heat again to low. Cook for another 3 minutes. Check
burgers are cooked through, I like my lamb lightly cooked. Increase the time if
you prefer your lamb 'more done'. (These would also be perfect cooked on the barbecue!)
Once
they are ready, remove from the heat and place on a kitchen towel to rest
whilst prepping your burger buns with the yogurt, cucumber, tomato and lettuce.
Place
burgers within baps, eat and enjoy :)
Suggested variation
If you're missing the cheese in your burger, you could add some crumbled feta on top of the lamb burger, and if you want more of a kick, stir a little extra harissa into the Greek yoghurt.
Suggested variation
If you're missing the cheese in your burger, you could add some crumbled feta on top of the lamb burger, and if you want more of a kick, stir a little extra harissa into the Greek yoghurt.
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