Name: Harissa lamb open burger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Salsa; 1 tablespoon olive oil; 1 small eggplant, finely chopped; 2 large tomatoes, finely chopped; 1/2 cup fresh mint leaves, chopped; 500 gram lamb mince; 1 cup fresh breadcrumbs; 1 egg, lightly beaten; 1 1/2 tablespoon harissa paste; 2 garlic cloves, crushed; 1 teaspoon ground cinnamon; 1 tablespoon oil; 1/3 cup mayonnaise; 4 lebanese breads, halved; 50 gram mixed leaves; 1/4 cup feta, crumbled

Ingredients

Salsa

1 tablespoon olive oil

1 small eggplant, finely chopped

2 large tomatoes, finely chopped

1/2 cup fresh mint leaves, chopped

500 gram lamb mince

1 cup fresh breadcrumbs

1 egg, lightly beaten

1 1/2 tablespoon harissa paste

2 garlic cloves, crushed

1 teaspoon ground cinnamon

1 tablespoon oil

1/3 cup mayonnaise

4 lebanese breads, halved

50 gram mixed leaves

1/4 cup feta, crumbled

Method

1.In a bowl combine mince, breadcrumbs, egg, 1 tablespoon harissa, garlic and cinnamon. Mix well and season to taste. Shape into 8 even-sized flattened patties. Arrange on tray, cover and chill until required.

2.To make salsa; heat oil in a large frying pan on medium. Sauté eggplant for 5-6 minutes, until softened and lightly browned. Allow to cool. Transfer to a bowl, stir in tomato and mint. Season to taste.

3.Heat oil in a large frying pan on medium. Fry patties in two batches, 5-6 minutes each side, until cooked through. Drain on paper towel.

4.In a small bowl, combine mayonnaise with remaining harissa. Fold each piece of bread in half. Top each with mixed leaves, a patty, mayonnaise and salsa. Crumble feta over to serve.

Alternatively, place filling on half the bread and fold bread over to enclose filling. Spread Lebanese bread with hummus dip, if desired.
Note

Woman's Weekly Food

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Ingredients

Method

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