A few weeks ago we went grocery shopping with the intention of buying ingredients for our Guacamole-Chipotle Burgers but when we arrived at the meat aisle we discovered that our supermarket was having a sale on ground lamb. We quickly abandoned our beef burger plans and instead decided to tackle a new recipe using the lamb. After some quick iPhone-aided recipe searches we settled on Mediterranean lamb burgers with a spicy mayo sauce and a cucumber-mint topping. Without further ado, here’s the recipe!
Mediterranean Lamb Burgers with Harissa Mayo and Cucumber-Mint Sauce
For the Harissa Mayo: (recipe from Chow.com)
1/4 cup Harissa*
1/2 cup Mayonnaise
For the Cucumber-Mint Sauce: (recipe from AllRecipes.com)
1/2 large Cucumber, peeled, grated and squeezed dry
3/4 cup Sour Cream
1 tablespoon Mint, chopped
1 teaspoon Red Wine Vinegar
1 clove Garlic, minced
Salt and Pepper, to taste
For the Burgers:
1 1/2 pounds Ground Lamb
1 tablespoon Harissa*
1/4 cup Feta, crumbled
1 teaspoon Salt
1/4 teaspoon Pepper
5-6 Hamburger Buns, cut in half lengthwise and lightly toasted
*Harissa is a Tunisian chile paste that can be purchased in tubes or cans in a good grocery store. We couldn’t find Harissa in our local store so we used this Harissa recipe from Whole Foods to make our own.
Start by making your condiments. Make the Harissa Mayo by stirring together the Harissa and mayonnaise in a small bowl. Make the Cucumber-Mint Sauce by mixing all of the ingredients together in a larger bowl and adding salt and pepper to taste. Cover and refrigerate both sauces until you are ready to assemble your burgers.
Make the Lamb Burgers by placing the ground lamb in a shallow bowl and spreading it out slightly. Add in the Harissa and sprinkle the feta, salt and pepper evenly over the surface of the meat. Carefully mix the ingredients into the meat with your hands. (Avoid over-mixing the meat as this will make your burgers tough!) Split the meat mixture into 5-6 loose balls (about 1/4 pound each).
Place the lamb “balls” on a plate and press down gently to flatten them slightly. Form a small indent (about 1/4″ deep) in the center of one side of each patty. Place the lamb patties, indent side up, on a preheated, oiled grill over direct high heat. Close the lid and allow to cook for 6-7 minutes, then flip the burgers and let them cook for another 6 minutes. Remove the burgers from the grill and let them rest, covered, on a plate for 4-5 minutes.
To assemble your burger, slather a liberal amount of the Harissa mayo on the bottom of the toasted burger bun. Place the cooked lamb patty in the bun and top with a heaping spoonful of the cucumber-mint sauce. Enjoy!