BBQ harissa lamb burgers with minted yogurt

A taste of the Middle East, these Harissa spiced lamb burgers, are easy to make and perfect on the BBQ or fire pit

INGREDIENTS

300ml Greek yogurt
1tsp Bart mint
1tbsp olive oil (plus extra for brushing)
1 small onion (very finely diced)
500g lean lamb mince
1tbsp Bart parsley
3tsp Bart Harissa seasoning blend
brioche buns, pitta breads and salad (to serve)

For the mint yoghurt

300g Greek yoghurt
1tsp fresh mint (chopped)
CuisineAfrican
SeasonYear round
IngredientsLamb
OccasionsBBQ, Summer, Alfresco
CoursesMain, BBQ
ServesServes 4
Cook Time25 Minutes
Prep Time10 Minutes
Harissa Lamb Burgers

METHOD

  1. To make the mint yogurt, place the yogurt and mint in a bowl and mix together. Set aside for the flavours to develop.
  2. Heat the oil in a frying pan, add the onions and gently cook for 10 minutes until soft but not browned. Transfer to a large bowl and leave to cool.
  3. Add the lamb mince, parsley and Harissa blend to the onions, season and mix until well combined. Shape the mixture into four burgers.
  4. Either cook on a barbecue or a ridged grill pan. If using a grill pan, heat it until very hot then reduce the heat to medium. Brush the burgers with oil and place on the barbecue or grill. Cook for 4-6 minutes on each side, depending on how well done you like them.
  5. Slit one side of each pitta bread to make a pocket. Place a burger in each one, with some of the yogurt and salad.

TIP:

  • You can use a griddle pan instead of a BBQ, just heat it until it is very hot then reduce the heat to medium.
  • For full on Harissa flavour, mix 2 teaspoons of Bart harissa paste into the olive oil for brushing the burgers with before cooking.

BBQ harissa lamb burgers with minted yogurt

A taste of the Middle East, these Harissa spiced lamb burgers, are easy to make and perfect on the BBQ or fire pit

Harissa Lamb Burgers
300ml Greek yogurt
1tsp Bart mint
1tbsp olive oil (plus extra for brushing)
1 small onion (very finely diced)
500g lean lamb mince
1tbsp Bart parsley
3tsp Bart Harissa seasoning blend
brioche buns, pitta breads and salad (to serve)

For the mint yoghurt

300g Greek yoghurt
1tsp fresh mint (chopped)
  1. To make the mint yogurt, place the yogurt and mint in a bowl and mix together. Set aside for the flavours to develop.
  2. Heat the oil in a frying pan, add the onions and gently cook for 10 minutes until soft but not browned. Transfer to a large bowl and leave to cool.
  3. Add the lamb mince, parsley and Harissa blend to the onions, season and mix until well combined. Shape the mixture into four burgers.
  4. Either cook on a barbecue or a ridged grill pan. If using a grill pan, heat it until very hot then reduce the heat to medium. Brush the burgers with oil and place on the barbecue or grill. Cook for 4-6 minutes on each side, depending on how well done you like them.
  5. Slit one side of each pitta bread to make a pocket. Place a burger in each one, with some of the yogurt and salad.

TIP:

  • You can use a griddle pan instead of a BBQ, just heat it until it is very hot then reduce the heat to medium.
  • For full on Harissa flavour, mix 2 teaspoons of Bart harissa paste into the olive oil for brushing the burgers with before cooking.

Products Used

BART3088 JAR SMALL MINT
BART3088 JAR SMALL PARSLEY
BART3088 BLEND HARISSA
BART3088 PASTE HARISSA 191205 141653

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