Dhruv Baker's harissa-spiced lamb burgers recipe
A simple burger recipe, served with homemade raita dip.
Ingredients
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 500 g British lamb mince
- 1 tbsp harissa
- 25 g pack fresh flat leaf parsley, finely chopped
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 17.6 oz British lamb mince
- 1 tbsp harissa
- 0.9 oz pack fresh flat leaf parsley, finely chopped
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 17.6 oz British lamb mince
- 1 tbsp harissa
- 0.9 oz pack fresh flat leaf parsley, finely chopped
- 0.5 cucumber, grated
- 200 ml Greek yoghurt
- 0.5 tsp caster sugar
- 1 tsp finely shredded mint leaves
- 0.5 lemon, juice and zest
- 1 pinch ground cumin
- 0.5 cucumber, grated
- 7 fl oz Greek yoghurt
- 0.5 tsp caster sugar
- 1 tsp finely shredded mint leaves
- 0.5 lemon, juice and zest
- 1 pinch ground cumin
- 0.5 cucumber, grated
- 0.8 cup Greek yoghurt
- 0.5 tsp caster sugar
- 1 tsp finely shredded mint leaves
- 0.5 lemon, juice and zest
- 1 pinch ground cumin
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Fry the onion in the oil over a low to medium heat for 10–15 minutes, until softened but not coloured.
- Mix well with the remaining ingredients.
- Divide into 4 then form into burger shapes. Chill in the fridge for a couple of hours.
- Meanwhile, make the raita. Squeeze the grated cucumber and discard the excess water, then mix with the remaining ingredients.
- Cook the burgers on the barbecue for 10–15 minutes, until cooked through. Serve with the raita in a wrap or bun.
Courtesy of Dhruv Baker recipes at Waitrose.com
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature