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- In a medium mixing bowl with clean hands, mix the lamb, two tablespoons of harissa, mint, beetroot, cumin, salt and pepper until well combined. Divide the mixture into four and shape into very flat burger patties — approx. 10cm wide.
- Add a little olive oil to a wide non-stick pan, over medium heat. When hot, add the burgers. Or, alternatively, add the burgers to a hot barbecue. Cook for five minutes per side or until cooked through.
- Add a slice of cheese to each burger, during the last minute of the cooking time.
- Mix the remaining harissa with the mayonnaise, and spoon onto each bottom bun. Add a burger on top, followed by pickles and rocket, or any of your favourite burger toppings, followed by the top bun.
Per serving 651kcals, 28.9g fat (11g saturated), 49.7g carbs, 13.7g sugars, 45.2g protein, 1.1g fibre, 1.006g sodium
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16 days ago
The beets in these burgers add so much moisture and flavour.