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Lamb Burger With Harissa Mayo and Pickled Red Cabbage

  • Serves: 6
  • Calories: 519
Lamb Burger With Harissa Mayo and Pickled Red Cabbage

We've had a long stretch of miserably hot weather. These Northwest girls just aren’t acclimated to that kind of heat, and even with AC blasting you couldn’t have paid us to turn on our oven on.

Remember how we were so excited for summer and that glorious sunshine? Well, we got it in spades. It’s been 39 days now in the Northwest without a drop of rain, which is certainly smashing all kinds of records. To be honest, we haven’t been sure of what to do with all this heat, but one thing’s certain; very little is happening on the inside of our homes, and a great deal is going on OUTSIDE of them.

Within these 39 days we had a looooong stretch of miserably hot weather. These Northwest girls just aren’t acclimated to that kind of heat, and even with AC blasting you couldn’t have paid us to turn on our oven on. So naturally, we grilled. And grilled. And grilled. And when we finally hit the end of our lengthy list of stockpiled recipes we got creative, which is how this recipe was born.

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Like many in the foody world, harissa has joined our lineup of favorite condiments and we were dying take a stab at making our own. It turns out it is a fairly easy endeavor. We sourced this food52 recipe and were extremely happy with the results.

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The North African flavors in harissa, combined with the richness of ground lamb, the creaminess of chevre and the tang of pickled cabbage all rolled (or stacked) into this American BBQ classic do not disappoint. It’s a bit out of the box for traditional burger lovers for sure, but in the very best of ways. It’s like taking a risk ordering something new at your favorite restaurant, only to discover it’s your dream dish. Yeah, it’s just that good.

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After all our work creating the most adventurous (and delicious) burger we’ve ever made, we laid out a blanket, ate, drank, laughed and wiped the sweat off our brows until it got dark and the cool evening floated in. And this, this is why we still love summer (even after those intense 39 days) so much.

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Lamb Burger With Harissa Mayo and Pickled Red Cabbage

  • Serves: 6
  • Calories: 519

Ingredients

Harissa Mayo

Pickled Red Cabbage

  • 2 cups Shredded red cabbage
  • 1 cup Water
  • 1/2 cup Apple cider vinegar
  • 1/2 cup Red wine vinegar
  • 1 tbsp Sugar
  • 2 Garlic cloves, crushed
  • 1 tsp Salt
  • 1/2 tsp Freshly ground pepper

Lamb Burger

  • 2lbs Ground lamb
  • 2 tbsp Worcestershire
  • 1 tsp Kosher salt
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 2 tsp Freshly ground pepper
  • Harissa mayo
  • Pickled cabbage
  • 8 oz Crumbled chevre
  • 6 Brioche buns

Method

harissa mayo

Whisk together all ingredients in a small bowl. Set aside or store for up to two weeks.

pickled red cabbage

Place all ingredients in a small saucepan. Bring to a rapid boil and boil for one minute. Remove from heat and immediately transfer to a heat proof container. Move to refrigerator to cool completely. Serve once cooled.

lamb burger

  1. In a large bowl combine ground lamb, worcestershire, kosher salt, onion powder, garlic powder and ground pepper. Using your hands mix until all ingredients are incorporated. Divide the meat up into six equal parts. Using your hands for six uniform patties that are ½-¾ inch thick. Lay them on a parchment lined dish until ready to grill.
  2. Heat grill to high. Cook burgers on the first side until the get a nice char. About three minutes. Flip burger and allow to keep cooking until medium rare. About four minutes on the second side. If you want them more well done, continue to cook on the second side until desired doneness.
  3. While the meat is cooking, toast the brioche buns and prepare them for the meat by spreading a generous serving of harissa mayo on each side.
  4. To assemble burgers place the meat patties on the prepared buns and top with chevre and a ¼ cup of pickled cabbage.
  5. Serve immediately.