spicy lamb burgers with tabbouleh and green beans

I’ve done this one before, but this was the first time I went “off-recipe” in making the burgers. As I’m a bit of a novice when it comes to lamb, I like to use recipes to guide me a little, even if I do tinker with the amounts.

But last night I was on my own, free to experiment. Armed with lean lamb mince and my tabbouleh recipe seared on my brain, I set to work.

Spicy lamb burgers
(serves 2)

250g lean lamb mince
1 tbsp fennel seeds
2 tsp harissa
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
salt and freshly ground black pepper, to taste

Toast the fennel seeds on a hot pan before grinding them in a pestle and mortar. Add to the other spices and use your hands to distribute the spices and harissa paste throughout the meat. Make into two patties, ensuring they aren’t too thick.

Get a pan really hot before adding the patties. (No oil is needed – the lamb and harissa have enough fat to ensure they don’t burn.)

Cook for about 5-6 minutes on each side over a med/med-high heat.

When done, serve with tabbouleh, green beans and a dollop of harissa on the side.

This is very yummy stuff, though my husband declared he could have eaten 10 of those burgers. Note to self, then: buy more lamb next time.