National Burger Month 05/08/2011: Lamb Burger with Harissa and Yogurt

Mmm lamb. Cute lamb.

My original plan was to recreate my döner kebab burgers from three years ago. Instead, with a bowl-ful of ground lamb instead of strips of lamb sirloin, tonight's burgers were an adaptation of one of my favorite recipes. The basic components are similar: lamb, harissa sauce, yogurt, pita and a few greens. Preparation is also identical.

Stuff for the burgers:

1/2 pound of ground lamb

1/2 large onion, pureed

salt

ground black pepper

I started with pureeing half an onion in my food processor. In the pureed onion, I mixed 1/2 pound of ground lamb. I salted and peppered this  and set it aside for two hours.

In the meantime, you can read a book, watch some Netflix, and make the harissa sauce.

Stuff for the harissa:

2 tomatoes, sliced in quarters

2 tbsp crushed chili flakes

2 cloves garlic, minced

1 tbsp caraway seed

1 tbsp cumin

1 tsp salt

All of this I mixed together in a food processor and salted some more to taste. This was set aside and can probably keep for a week in refrigeration.

Other stuff to top the burgers:

Some yogurt

Some salad greens

Some more tomatoes

The burgers were grilled for 3 1/2 to 4 minutes each side in medium to high heat. Patties are enveloped in pita bread, topped with yogurt, the harissa and some salad.

And that's it. Mmm lamb. Cute lamb. Tasty  lamb.