Harissa Lamb Burger

Switch things up with my spin on a classic lamb burger. Lamb mince flavoured with warming cumin and smoky harissa, topped with creamy goat’s cheese and sweet roasted peppers. You’ll also make a super quick harissa mayo. This is one super tasty dinner.

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Ingredients

lamb mince 450 g
harissa paste 2 tbsp
ground cumin 1 tsp
sweet potato 500 g (sliced)
mayonnaise 3 tbsp
roasted red peppers 230 g (sliced)
mixed chillies 10 g (diced)
red onion ½ (sliced)
goat's cheese 150 g (sliced)
burger buns 2 ⅓ (toasted)
mixed leaf salad 1 handful

Method

Preheat the oven to 220°C/200°C fan.
In a large bowl mix the lamb mince with 3/4 of the harissa paste and ground cumin along with a pinch of salt, until combined. Divide the mince into equal portions and shape into burgers. Pop in the fridge while you make the sweet potato wedges.
Slice the sweet potatoes into wedges. There's no need to peel them. Pop on a baking tray, drizzle with oil and season with salt and pepper. Bake in the oven for 30 minutes, or until cooked through.
Meanwhile, prep the burger garnishes. To make the harissa mayo, mix together the mayonnaise with the rest of the harissa paste. Drain the roasted peppers and thinly slice. Deseed and dice the fresh chilli. Slice the red onion into rings. Slice the goat's cheese into 1 slice per serving.
Heat up a glug of oil in a frying pan on a medium-high heat. Add the burgers and cook on each side for around 5 minutes, until golden brown and cooked through. Pop a slice of goat's cheese on top of each burger and leave to melt slightly. You can also place under the grill if you like.
Toast the burger buns. Assemble the burger by spreading the harissa mayo on the cut side of the buns. Top with the burger, red onion rings, roasted peppers, salad leaves and some fresh chilli.
Serve the burgers with the sweet potato wedges. Enjoy!

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