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Simple Recipes for Every Day

Lamb Burger With Harissa Mayo and Pickled Red Cabbage

A Lamb Burger With Harissa Mayo, Pickled Red Cabbage and chèvre cheese on a brioche bun on a plate on the counter
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

Harissa Mayo

  • 1 cup mayonnaise
  • 1/4 cup harissa
  • 1/4 cup finely chopped fresh mint

Pickled Red Cabbage

  • 2 cups shredded red cabbage
  • 1/2 cup unfiltered apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1 tablespoon sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper

Lamb Burgers

  • Vegetable oil, for grilling
  • 2 pounds ground lamb
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon kosher salt

For Serving

  • 8 ounces crumbled chèvre cheese
  • 6 brioche buns

Method

  1. Make the pickled red cabbage: In a large saucepan over high heat, combine the cabbage, both vinegars, sugar, garlic, salt, and pepper. Add 1 cup water. Bring to a boil and cook for one minute. Remove the pan from the heat and immediately transfer the cabbage and liquid to a heat-proof container with a tight fitting lid. Transfer to the refrigerator and allow to cool completely before using. The pickled cabbage will keep for two weeks, stored in the fridge in an airtight container.

  2. Make the harissa mayo: In a small bowl, whisk together the mayonnaise, harissa, and mint.

  3. Preheat the grill on high. Lightly coat the grates with vegetable oil.

  4. Make the lamb burger patties: In a large bowl, combine the ground lamb, Worcestershire, onion powder, garlic powder, pepper, and salt. Using your hands, gently mix until the ingredients are fully incorporated. Divide the lamb burger mixture into six equal portions and shape into ¾-inch thick patties.

  5. Place the lamb burger patties on the grill and cook without moving until the bottoms are nicely charred, about 3 minutes. Flip and continue cooking until the internal temperature of the burger reaches 160°F on an instant-read thermometer.

  6. Meanwhile, place the brioche buns on the grill, cut side down. Cook until lightly toasted, about 2 to 3 minutes. Generously spread harissa mayo on the inside of each bun.

  7. Place the grilled burgers on the bottom halves of the buns. Top with chèvre and about ¼ cup of drained pickled cabbage per burger. Finish with the top halves of the buns and serve.