Lamb burgers with Middle Eastern coleslaw recipe from Falafel for Breakfast

Lamb burgers with Middle Eastern

Serves 4

Including your guests in the preparation of a meal is a great way to entertain, and these burgers are ideal for a lunch party where you get the ingredients ready beforehand, and lay them on the table for all to make their own.

750g good-quality coarse minced (ground) lamb
2 tsp coriander seeds, toasted and crushed
1 handful coriander, leaves finely chopped
3 tbsp olive oil
5 tbsp red harissa
1 tsp chilli flakes
4 tbsp aioli, to serve
4 brioche burger buns, toasted
Middle Eastern coleslaw

Put the minced lamb, coriander seeds, chopped coriander, olive oil, 4 tablespoons of the harissa and the chilli flakes in a large bowl. Season with salt and freshly ground black pepper and mix to combine. Divide the meat mixture into four equal portions and gently shape into burger patties with your hands. (Don't overwork the patties as the meat will become tough.) Cook the burgers in a non-stick frying pan over medium heat for 2–3 minutes each side (for medium–rare), or to your taste. You can also cook them using the grill (broiler) or barbecue heated to medium. Combine the aioli and remaining harissa in a small bowl. To assemble the burgers, toast the cut side of the buns. Place the bun bottoms on plates and add a dollop of the harissa aioli, a handful of coleslaw and a pattie. Add another handful of coleslaw, another dollop of aioli and top with the bun lid.

Red harissa

Makes about 1kg
700g capsicums, roasted, peeled and seeded
6 garlic cloves, peeled
2 large green chillies
2 handfuls coriander, leaves and stems washed and coarsely chopped
3 tsp mild paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp castor sugar
2½ tbsp red wine vinegar
200ml extra virgin olive oil

Put the roasted capsicums, garlic, chillies and chopped coriander in a food processor and blend to a paste. Add the paprika, cumin, ground coriander and sugar and blend for a further minute. Add the vinegar and salt to taste, then drizzle in the olive oil slowly with the motor running until combined.

Aioli

​Makes 750g
5 garlic cloves, peeled
5 egg yolks
1 tsp dijon mustard
½ tsp sea salt flakes
1 tsp white wine vinegar
500ml light olive oil

Preheat the oven to 170C . Put the garlic on a baking tray and cook until lightly golden, about 7-8 minutes (if overcooked it will have a bitter taste). Cool the garlic to room temperature. Mash with a fork. Blend the egg yolks, mustard, salt, vinegar and garlic in a blender or food processor until well combined and smooth, scraping down the side of the bowl. Very slowly, drizzle in the olive oil while the motor is running, until the aioli is well emulsified and thick. Always keep aioli refrigerated. It will last in the fridge up to 7 days.

Middle Eastern coleslaw

Serves 4-6 as a side dish
½ red cabbage
2 carrots
sea salt flakes
1 handful mint, leaves picked
2 large handfuls flat-leaf (Italian) parsley, leaves finely chopped
1 handful coriander, leaves coarsely chopped
100ml extra virgin olive oil
4 tbsp husroum (verjuice)

Use a mandolin or knife to shave the cabbage finely and julienne the carrots. Place in a large bowl, sprinkle with sea salt flakes and press down on the cabbage and carrot with your hands to soften them. Add the mint, parsley and coriander to the bowl and mix well. Add the olive oil and husroum, and season with freshly ground black pepper. Toss to combine and serve.