Using all the fabulous flavours of Morocco, paprika, ground cumin, harissa and orange, I have given a Middle Eastern spin to a retro classic; burger and slaw. The burgers are flavours with plenty of spices and seasoned with feta cheese. Once cooked they are served with fiery harissa mayonnaise and plenty of creamy rainbow slaw.
Method
- To make the burgers, chuck the lamb into a bowl and crumble in the feta. Add the paprika, cumin and a good pinch of salt. Mix really well and divide into four burgers about 10cm wide.
- Heat the oil in a non-stick pan over a medium heat and add the burgers. Cook for 3-4 minutes each side or until cooked through.
- Meanwhile, to make the slaw chuck everything into a bowl. Add a pinch of salt and toss together.
- Mix the mayonnaise with the harissa and slather over the bottom of each burger bun. Top with some lettuce and add the burgers. Place the tops onto each burger and serve immediately with the slaw.
Ingredients
Serves 4
For the burgers
500g minced lamb
2 tsp smoked paprika
1 ½ tsp ground cumin
100g feta cheese
1 tbsp olive oil
100g mayonnaise
1 tbsp rose harissa
4 brioche burger buns
1 Baby gem lettuce, picked
Sea salt
For the slaw
2 carrots, coarsely grated
200g red cabbage, coarsely grated
The juice of an orange
50g mayonnaise
Sea salt
