Harissa lamb burgers in cos lettuce
Spicy harissa lamb patties tucked into crunchy cos leaves with minty yoghurt. Great on the barbecue.
- Time30 min
- LevelEasy
- Costabout £2.02 a head
Ingredients
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Method
- 1
Mix the lamb, harissa, grated onion, cumin and a good pinch of salt in a bowl. Shape into 4 flat patties and chill for 10 minutes.
10 min - 2
Stir the mint and half the lemon juice into the yoghurt. Toss the sliced onion with the rest of the lemon juice.
- 3
Brush the patties with oil. Grill or barbecue for 5 minutes on each side, until browned and cooked through with no pink.
10 min - 4
Rest for 2 minutes.
- 5
Set two lettuce leaves on each plate. Add a patty, tomato, cucumber, pickled onion and a spoonful of minty yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.