Merguez Burger
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, tomato, feta cheese, 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.
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
- 1 tbsp olive oil
- brioche buns
Burger Toppings
- cucumber thinly sliced
- tomato thinly sliced
- feta cheese
- 2 tbsp mayonnaise
- 1/2 tsp harissa
Instructions
- Mix together the burger ingredients. Form into 3 patties.
- Heat up olive oil on a nonstick skillet over medium high heat. Toast the brioche buns for a couple of minutes.
- Add the lamb patties to the skillet.
- Cook for 5-6 minutes a side.
Burger Assembly
- Mix together the mayonnaise and harissa. Spread on both sides of the buns.
- Placd the cucumber slices on the bottom half of the bun, the tomato on the top half.
- Top with the lamb patty and feta cheese crumbles.
You must be logged in to post a comment.