With barbecue season in full swing, having a good burger recipe up your sleeve is an absolute must. These lamb burgers are based on
a much-loved tagine recipe: the combination of spiced meat, slight sweetness from apricots and briny note courtesy of olives works brilliantly. Chick peas are there to bind it all together.
A few simple pointers will elevate your burgers. When you form the patties, use your thumb to make a small indent in the centre of each one so they remain flat on the barbecue. Chilling the patties helps to keep their shape, and resist the urge to press down
on them while cooking as this causes the juices to run out.
Making your own mayonnaise calls for a bit of patience, but the satisfaction of doing so really is worth it. If you prefer, you can just fold the harissa, lemon juice and crumbled feta through store-bought mayo.
Find the full step-by-step recipe here.
RECIPE VARIATION: BURGER BITES
To turn your burgers into pick-up canapés, form the lamb mixture into 16 small balls rather than 6 patties. Cook on a griddle pan for 4-6 minutes and serve in baby gem lettuce cups, offering the harissa mayo as a dipping sauce.