Lamb burgers with harissa and red cabbage

Lamb burgers with harissa and red cabbage

Total: 50 min. | Active: 35 min.
Nutritional value / piece: 722 kcal
, Fat: 41 g
, Carbohydrate: 47 g
, Protein: 38 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Red cabbage

200 g red cabbage, very thinly sliced
4 tbsp apple vinegar
¼ tsp salt
a little pepper

Patties

500 g minced meat (lamb)
1 red onion, finely chopped
1 tbsp harissa
1 tbsp ras el hanout
1 tsp salt

Charcoal/gas/electric grill

4 burger buns

Herb salad

½ bunch flat-leaf parsley, leaves torn off
½ bunch dill, roughly torn
4 sprig peppermint, leaves torn off
2 tsp apple vinegar
1 tsp olive oil
2 pinch salt

To serve

100 g mayonnaise
1 tsp harissa
100 g feta, crumbled
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How it's done

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Red cabbage

Mix the red cabbage, vinegar, salt and pepper in a bowl, massage thoroughly by hand for approx. 5 mins., set aside.

Patties

Place the meat and onion in a bowl, season, mix. Knead well by hand until the ingredients form a compact mass. Divide the mixture into 4 equal-sized patties.

Charcoal/gas/electric grill

With the lid down, grill the patties over/on a medium heat (approx. 200 °C) for approx. 6 mins. on each side. Halve the bread rolls, grill alongside for approx. 1 min. on each side.

Herb salad

In a bowl, mix the parsley with all the other ingredients up to and including the salt.

To serve

Mix the mayonnaise and harissa, spread over the cut surfaces of the rolls. Place the reserved red cabbage on the bottom half of the rolls. Add the patties and the feta. Top with the herb salad, cover with the top half of the rolls.

Good to know
Tip: Instead of lamb mince, use beef mince.

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