Lamb Burger With Harissa Mayo and Pickled Red Cabbage
, 30 min + cooling, Makes 6 burgers
Charred lamb patties topped with harissa-mint mayo, crumbled chèvre, and tangy pickled red cabbage on brioche.
| prepPreheat grill to high | |||
| 2 cups shredded red cabbage | Boil cabbage & vinegars 1 min, cool | Spread mayo, layer burger, cheese, cabbage & serve | |
| 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 | |||
| 1 cup water | |||
| 1 cup mayonnaise | Whisk harissa mayo | ||
| 1/4 cup harissa | |||
| 1/4 cup finely chopped fresh mint | |||
| 2 pounds ground lamb | Mix lamb, form 6 patties ¾ in thick | Grill burgers 3 min per side to 160°F | |
| 2 tablespoons Worcestershire sauce | |||
| 1 tablespoon onion powder | |||
| 1 tablespoon garlic powder | |||
| 2 teaspoons freshly cracked black pepper | |||
| 1 teaspoon kosher salt | |||
| 225 g crumbled chèvre cheese | Toast buns cut side down 2–3 min | ||
| 6 brioche buns | |||
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