This recipe for Harissa lamb burger has a focus on flavor while keeping it simple and balanced. Harissa adds a spicy kick without being overwhelming, and the burger is paired with fresh, non-acidic ingredients. This lamb burger is inspired by North African flavors, where harissa paste provides a subtle heat and rich taste. Made with lamb, a naturally tender meat, this burger remains juicy while the harissa enhances the dish. The recipe is balanced for those sensitive to acidic ingredients.
Harissa lamb burger
This lamb burger is inspired by North African flavors, where harissa paste provides a subtle heat and rich taste.
Servings: 4
Calories: 320kcal
Ingredients
- 500 g ground lamb
- 2 tbsp harissa paste adjust to taste
- 1 tsp cumin powder
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 tbsp garlic-infused oil
- 2 tbsp fresh parsley chopped (replaces coriander)
- 1 egg lightly beaten
- Salt and pepper to taste
- 4 whole-grain burger buns optional: use lettuce wraps for a low-carb option
- ½ cucumber thinly sliced
- ¼ cup plain Greek yogurt optional for topping
- 1 tbsp olive oil
- Lettuce leaves for serving
Instructions
- In a large bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, cinnamon, garlic-infused oil, parsley, and egg. Season with salt and pepper.
- Mix the ingredients gently but thoroughly until well combined.
- Form the lamb mixture into 4 equal-sized patties.
- Heat olive oil in a skillet or grill pan over medium heat.
- Cook the lamb patties for about 4-5 minutes on each side, until browned and cooked through (internal temperature of 160°F / 71°C).
- While the patties cook, lightly toast the burger buns in a separate pan or on the grill (if using).
- Assemble the burgers: Place lettuce leaves on the bottom bun, add the lamb patty, top with cucumber slices, and a dollop of Greek yogurt (if using).
- Serve immediately with your choice of sides.
Notes
Nutrition: Carbohydrates: 3g; Protein: 25g; Fat: 22g; Fiber: 1g; Sodium: 320mg
