Moroccan lamb burgers with charred red onions and harissa mayo
Serves: 6Prepare & Cook:
1 SpinneysFood Free Range Egg, yolk only, plus 1 whole egg
1 tsp white grape vinegar
300ml light olive oil, plus 1 tbsp
4½ tbsp harissa
1 tbsp lemon juice
100g feta, crumbled
400g can SpinneysFood Chick Peas, drained
500g SpinneysFood Lamb Mince
1 tsp SpinneysFood Fine Cumin
½ tsp SpinneysFood Fine Coriander
2cm piece ginger, grated
2 garlic cloves, crushed
70g pitted green olives, chopped
70g dried apricots, chopped
1 red onion, sliced into rings
6 burger buns, cut in half
baby gem lettuce, to serve
Thirty minutes before you’re ready to cook, light the barbecue. (You can use a griddle pan if preferred. Set over a high heat at step 5. Put the egg yolk and vinegar in a clean large bowl. Slowly add the oil, a drop at a time, whisking continuously. Once the mayonnaise starts to thicken and emulsify, whisk in the rest of the oil in a steady stream.
Stir 3 tbsp harissa and the lemon juice into the mayonnaise.
Season, fold through the feta and transfer to the fridge until needed.
Roughly mash the chick peas in a large bowl. Add the lamb mince, spices, ginger, garlic, olives, apricots, remaining harissa and the whole egg. Season generously and use your hands to mix everything together really well.
Form into 6 patties then make an indent in the centre of each one with your thumb. Chill for 30 minutes.
Season the patties on one side. Add to the barbecue or griddle pan, seasoned-side down. Grill for 3-4 minutes, then season the other side and carefully turn over.
Grill for 3-4 minutes more, or until done to your liking. Remove from the heat and leave to rest.
Toss the onion rings with the remaining 1 tbsp oil and season. Grill for 4 minutes, until lightly charred. When the onions are nearly cooked, toast the burger buns on the grill cut-side down.
To assemble the burgers, add a spoonful of harissa mayo to the base of each bun. Top with lettuce, the patties and a few onion rings. Replace the bun lid and squash the burgers together lightly. Serve with extra mayo on the side.
Don’t be tempted to press down on the patties with a spatula while they cook as this will mean you lose precious juices. Leaving the burgers to cook for 3-4 minutes before turning allows them to develop a lovely salty char on the outside.