Moroccan lamb burgers with mint aïoli
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
The balance of sweet apricot and salty feta in this lamb burger, combined with the stunning mint aïoli is irresistible.
Ingredients
For the mint aïoli
- 200g/7oz good-quality mayonnaise
- ½ lime, juice only
- 2 garlic cloves, crushed
- 20g/¾oz fresh mint, finely chopped
- pinch of sea salt
For the burgers
- ½ onion, peeled
- 2 garlic cloves, peeled
- 100g/3½oz ready-to-eat dried apricots
- 2 tsp ground cumin
- 25g/1oz fresh mint leaves
- 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content)
- 50g/1¾oz fresh white breadcrumbs
- 2 tbsp harissa paste
- 120g/4¼oz feta, crumbled
- 1 tsp sea salt
- sunflower oil, for frying
To serve
- 2 Little Gem lettuces, shredded
- 2 tbsp pomegranate seeds (optional)
- 4 brioche burger buns, halved
- ¼ cucumber, halved and thinly sliced
Method
For the mint aïoli, combine all the ingredients in a bowl, cover and set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground.
Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers.
Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through.
To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately.
