Moroccan lamb burger
Ingredients
For the harissa hummus:
minced garlic
chickpeas, drained and rinsed
lemon juice
Extra-virgin olive oil
tahini paste
harissa
Sea salt
For the burger:
ground lamb
Sea salt
Freshly ground black pepper
fresh mint, chopped
red onion, thinly sliced
harissa
feta
For the salad:
large handfuls arugula
Persian cucumbers, thinly sliced
handful radicchio
quinoa, cooked
avocado, chopped
Directions
Step 1
Preheat the oven to 450 degrees F. In a medium bowl, combine lamb, ½ teaspoon salt, ½ teaspoon pepper, and mint, and form into two burgers. Place two slices of onion on a baking sheet and place one burger on top of each. Top each burgers with a dollop of harissa and two more slices of onion. Roast for 17 minutes or until meat reaches an internal temperature of 145 degrees F.
Step 2
While burgers cook, combine all hummus ingredients, 1 tablespoon olive oil, and ½ teaspoon salt and in a food processor and blend until smooth. Set aside until ready to use (if preparing burgers later, store hummus in an airtight container in the refrigerator.)
Step 3
Then, assemble salad ingredients and divide between plates. Once burgers are cooked, garnish with additional harissa and a sprinkle of feta. Serve with salad and hummus.
