Best 2 Harissa Spiced Lamb Burgers Recipes
**Unleash Your Taste Buds with Harissa-Spiced Lamb Burgers: A Culinary Symphony of Flavors**
Prepare to embark on a tantalizing culinary journey with our harissa-spiced lamb burgers, a harmonious blend of bold flavors that will leave your taste buds dancing. These succulent burgers, crafted with a combination of ground lamb, aromatic harissa paste, and a symphony of spices, promise an explosion of flavors in every bite. Accompanied by a refreshing tzatziki sauce, tangy pickled onions, and a bed of fluffy buns, these burgers are a culinary masterpiece that will elevate your grilling experience.
**Additional Recipe Ideas:**
- **Harissa-Spiced Lamb Meatballs:** Transform ground lamb into delectable meatballs, infused with harissa and a medley of herbs. Serve them as an appetizer or main course, accompanied by a zesty yogurt sauce.
- **Harissa-Roasted Vegetables:** Elevate your vegetable game by tossing them with harissa paste, olive oil, and a sprinkle of cumin. Roast them until tender and slightly charred for a vibrant and flavorful side dish.
- **Harissa-Spiced Hummus:** Give your classic hummus a spicy twist by adding harissa paste. This vibrant dip is perfect for pita bread, vegetable crudités, or as a spread for sandwiches.
- **Harissa-Marinated Grilled Chicken:** Create succulent and flavorful grilled chicken by marinating it in a blend of harissa paste, olive oil, lemon juice, and herbs. The result is a tender and juicy chicken with a beautiful charred exterior.
HARISSA BURGERS
Make and share this Harissa Burgers recipe from Food.com.
Provided by Ennoia
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
- Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
- Place burgers in buns.
Nutrition Facts : Calories 333.5, Fat 27.1, SaturatedFat 11.6, Cholesterol 82.9, Sodium 70.3, Carbohydrate 2.2, Fiber 1, Sugar 0.1, Protein 19.4
SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
Tips:
- Select the right lamb: Opt for ground lamb with a good fat content, around 20%, for juicier burgers. If using leaner lamb, add some extra fat, such as olive oil or butter, to the mixture.
- Seasoning is key: Don't be shy with the spices! Harissa, cumin, and paprika add a delicious smoky flavor to the lamb burgers. Adjust the amount of harissa based on your preferred spice level.
- Don't overmix the lamb: Overmixing can result in tough burgers. Gently combine the ingredients until just mixed, being careful not to overwork the meat.
- Shape the burgers gently: Handle the lamb mixture gently when forming the burgers to prevent compacting the meat, which can lead to dry burgers.
- Cook the burgers over medium heat: This allows the burgers to cook evenly without burning the outside while keeping the inside juicy.
- Use a meat thermometer: To ensure perfectly cooked burgers, use a meat thermometer to check the internal temperature. The burgers are done when they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Let the burgers rest: After cooking, let the burgers rest for a few minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender burgers.
Conclusion:
These harissa-spiced lamb burgers are a delightful combination of flavors and textures, perfect for a satisfying meal. The harissa adds a smoky, spicy kick, while the cumin and paprika provide warmth and depth. The burgers are juicy and tender, thanks to the proper handling of the lamb mixture and careful cooking. Serve them on toasted buns with your favorite toppings, such as tzatziki sauce, pickled onions, and fresh herbs, for a complete and delicious dining experience.
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