Lamb Merguez Burger
Lamb Merguez Burger
What most people don’t know is that anytime you make sausage, you are left with extra bulk sausage that doesn’t get stuffed into casings. With the size of my small sausage stuffer, I get at least a 1/2lb. In an industrial stuffer, you’l get 1-1 1/2lbs. For me, it presents any opportunity to turn that extra bulk into a burger. While making some merguez sausage, I thought “why not a burger?” This lamb patty was topped with cucumber, grilled cherry tomato, harissa mayonnaise, on a toasted brioche bun. You could also cook the sausage crumbled and serve all of these ingredients in pita. Attached is also the recipe if you just want to make the burgers and weren’t planning on making sausage.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground lamb
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tsp paprika
- 3 garlic cloves minced
- 2 tbsp harissa
- brioche buns
Burger Toppings
- cucumber thinly sliced
- cherry tomato
Harissa Mayo
- 2 tbsp mayonnaise
- 1/2 tsp harissa
Instructions
- Mix together the burger ingredients.
- Form into 3 patties.
- Let your charcoal turn gray in the chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the patties directly over the charcoal.
- Grill for 5 minutes a side.
Burger Assembly
- Mix together the mayonnaise and harissa.
- Spread the harissa mayo on both sides of the bun. Place the cucumber slices on the bottom half of the bun.
- Place the patty on the cucumber slices, followed by the grilled cherry tomatoes.
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