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A taste of the Middle East, these Harissa spiced lamb burgers, are easy to make and perfect on the BBQ or fire pit
FOR THE MINT YOGHURT
TIP:
Mix in a handful of pitted cherries to the burger mix – adds a sweetness to the lamb.
Iterations;
Swap out the Harissa for a Lebanese blend – ground paprika, ground coriander seeds, ground all spice, ground cardamom, ground black pepper, ground cumin, salt, cayenne pepper.
Wrap in a soft flatbread instead of the pitta.
Alistair Wilson
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