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Flavorful Harissa Lamb Burgers with Easy Zesty Lemon Herb Aioli

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These harissa lamb burgers are juicy, tender, and packed with smoky heat, perfectly balanced by a bright and creamy lemon herb aioli. Ready in under 30 minutes, they are ideal for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) ground lamb (choose a mix with some fat for juiciness)
  • 2 tbsp harissa paste (adjust to taste for spice level)
  • 1/4 cup (30 g) breadcrumbs (helps bind and keep burgers tender)
  • 1 small garlic clove, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for cooking
  • 1/2 cup (120 g) mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh dill, chopped (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • 4 burger buns (toasted for extra crunch)
  • Fresh arugula or baby spinach
  • Thin slices of red onion (optional)
  • Tomato slices

Instructions

  1. In a medium bowl, combine ground lamb, harissa paste, breadcrumbs, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix gently with hands until just combined, about 5 minutes.
  2. Divide the mixture into 4 equal portions (about 4 oz/115 g each). Shape each into a round patty about 3/4 inch (2 cm) thick. Press a small dip into the center of each patty with your thumb to prevent puffing up during cooking. This takes about 5 minutes.
  3. In a small bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, chopped parsley, chopped dill, minced garlic, salt, and pepper. Chill until ready to serve, about 5 minutes.
  4. Heat a cast iron skillet or grill pan over medium-high heat for 3-5 minutes. Add a drizzle of olive oil and swirl to coat.
  5. Place patties on the hot pan and cook for 4-5 minutes per side for medium doneness, until outside is browned and internal temperature reaches 160°F (71°C). Avoid pressing down on patties.
  6. Toast burger buns cut-side down in a separate pan or on the grill for 1-2 minutes until golden and crisp.
  7. Assemble burgers by spreading lemon herb aioli on the bottom bun, adding the lamb patty, topping with arugula, tomato slices, and red onion if using, then capping with the top bun.

Notes

Use mild harissa or reduce amount if sensitive to spice. Avoid over-mixing lamb to keep burgers tender. The thumb indentation prevents puffing. Fresh lemon zest brightens the aioli. Toast buns on low flame while cooking burgers to save time. Leftovers keep well refrigerated for 2 days; aioli keeps for 3 days. Patties can be frozen for up to 3 months.

Nutrition

Keywords: harissa lamb burgers, lamb burger recipe, lemon herb aioli, spicy lamb burgers, easy lamb burgers, grilled lamb burgers, zesty aioli, quick dinner, backyard barbecue

Find it online: https://gleamgulp.com/flavorful-harissa-lamb-burgers-with-easy-zesty-lemon-herb-aioli-recipe/