Ingredients
- 500g minced lamb (20% fat)
- 1 garlic clove, crushed
- 1tsp each sea salt, black pepper, cumin, coriander, paprika
- 3tbsp harissa paste
- burger buns, mayo mixed with harissa, rocket and sliced tomatoes, to serve
Method
Mix together all the ingredients with your hands (use disposable or new rubber gloves), and form into 4 burgers. Chill in the fridge for 30 minutes.
Heat the oven to 200C, gas 6. Put the burgers on an oiled baking tray and cook for 20 minutes or until firm to the touch. Serve in a burger bun with harissa-flavoured mayo, rocket and sliced tomatoes.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.