Jan 11, 2007
Lamb Burgers with Harissa Aioli
- 1 cup mayonnaise
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 3 garlic cloves, minced
- 1 1/2 tsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp dijon
- salt and pepper
- 1 tbsp olive oil
- 1 shallot, minced
- 1 lb ground lamb
- 1/4 cup parsley, minced
- 2 tbsp pine nuts
- 1 tsp paprika
- 1/4 tsp chili flackes
- pinch ground cloves
- 1/2 tbsp coarse sea salt
- cracked pepper
- buns
- lettuce, sliced
- tomato, sliced
- Combine the mayonnaise, cumin, cayenne, 2 garlic cloves, lemon juice, vinegar and dijon. Season with salt and pepper. Chill.
- Heat the olive oil in a skillet and saute the shallot with 1 garlic clove until tender. Cool.
- Combine the shallot with the lamb, parsley, pine nuts, paprika, chili flakes, cloves, coarse salt, and cracked pepper.
- Form into 4 burger patties. Heat the grill.
- Grill the patties until cooked but not dry.
- Toast the buns and spread with the aioli. Top with the lettuce and tomato. Lay the pattie on top. Serve.
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