April Jackson's juicy harissa lamb burgers
April Jackson has just the recipe to treat the family this Friday - she's taking boring old burgers to the next level with her spiced juicy lamb burgers. They have a warming kick from the harissa and are served up with caramelised onions and delicious halloumi fries.
Harissa lamb burger with caramelised red onions
Serves: 4
Ingredients
For the caramelised onions: 1 tbsp olive oil 2 large red onions, slicedPinch of salt2 tbsp soft brown sugar 2 tbsp balsamic vinegar 1 tbsp butter
For the burgers: 500g lamb mince1 handful breadcrumbs1 egg ½ tsp salt½ tsp black pepper 1 tbsp ras el hanout 4 tbsp Greek yoghurt 2 tbsp harissa 4 brioche buns
Method
1. Start by preparing the caramelised onions. Heat the oil in a large deep frying pan over a low heat.
2. Add the onions, salt, sugar, vinegar and butter and cook slowly for 25 minutes. Stir occasionally to prevent them from sticking or burning, so that they become soft and golden. (If the onions start to catch, add a splash of water to the pan and mix well.)
3. Meanwhile, in a bowl combine the lamb mince, breadcrumbs and egg with the salt, pepper and ras el hanout seasoning. Form the mixture into 4 burger patties.
4. In a frying pan, cook the burgers for 4-5 minutes on each over a medium heat, or until cooked to your liking.
5. Slice open the burger buns and toast them in the pan, so that they get some colour and soak up all the juices.
6. To make the sauce, mix the Greek yoghurt with the harissa.
7. Assemble the burger by plating the bottom half of each burger bun, adding a layer of the harissa yoghurt followed by a burger. Top with the onions and the other half of the bun. Serve alongside April’s Halloumi Fries (recipe below)
Halloumi fries
Serves: 4
Ingredients
400g halloumi 50g cornflour2 tbsp smoked paprika 1 tsp cajun seasoning Oil for frying
Method
1. Chop the halloumi into thin sticks. Mix the cornflour, smoked paprika and cajun seasoning to make a coating mix.
2. Coat the halloumi sticks with the cornflour mix and fry for about 2 minutes until golden.