Chef Michelle Lainez Grilled harissa Aussie lamb burger
- Prep time 20Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Ground
- Serves 6
As featured on Facebook Live with Fine Cooking by Chef Michelle Lainez
Ingredients
For the roasted tomato aioli:
- 1 Large Roma tomato, Charred on grill
- 2 Garlic cloves, Charred on grill
- ½ C Mayonnaise
- To taste Salt
- To taste Pepper
For the harissa lamb burgers:
- 1 ½ lbs.Ground Australian lamb
- 2 bsp Harissa paste
- 1 ea. Shallot, Finely chopped
- To taste Salt
- To taste Pepper
- 4 Brioche buns
For garnish:
- Crumbled Feta cheese
- Arugula or your favorite green
- Sliced Tomato
- Red onion, Sliced thin
- Cucumbers, Sliced thin
Method
For the roasted tomato aioli: Once all the garlic & tomatoes have been charred & cooled, place them in a blender with mayonnaise and season it to taste with salt & pepper. Set aside for the burger.
For the lamb burgers: Take the ground lamb in a large bowl add the harissa and shallot and mix together. Begin to form them into 6 ounce patties and season both sides with salt and pepper. Cook the patties for about 4 to 6 minutes on each side, for a medium rare burger.
To assemble: Take a brioche bun and toast it on the grill if you like, then add the roasted tomato aioli. Add the lamb patty to the bottom bun and add arugula, fetta, onions and cucumbers add the top and enjoy.
