Modern British · Main
Beef Burger
Lamb shoulder mince loves big Mediterranean seasoning — feta melts into pockets, harissa mayo brings the heat, mint keeps it fresh
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- Lamb shoulder mince, 20% fat — 700 g
- Ground cumin — 4 g
- Ground coriander — 3 g
- Garlic — 2 cloves (10 g), grated
- Feta — 120 g, in 1 cm cubes
- Mint — 12 g, chopped (8 g patties, 4 g garnish)
- Fine sea salt — 6 g; black pepper — 2 g
- Mayonnaise — 80 g
- Rose harissa — 25 g
- Lemon juice — 10 ml
- Red onion — 100 g, fine rings
- Cucumber — 150 g, ribbons
- Pitta or brioche buns — 4 (320 g)
- Olive oil — 20 ml
Method
- Mix lamb with cumin, coriander, garlic, 8 g mint, salt and pepper — light hands, no overworking.
- Fold in feta cubes; shape 4 patties slightly wider than the buns (they shrink). Dimple the centres. Chill 20 minutes.
- Whisk harissa and lemon juice into the mayonnaise.
- Toss onion rings and cucumber ribbons with a pinch of salt; rest 10 minutes, then squeeze lightly.
- Cook patties in oil over medium-high, 4 minutes per side to 70°C core — lamb wants medium, not rare.
- Rest patties 3 minutes; toast the buns or pittas.
- Build: harissa mayo, cucumber, patty, onion, remaining mint.