for 4 pieces

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

How it's done

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.

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