Food for shar­ing

We’ve got spicy and speedy ideas for braais and grills, with new sal­ads and easy recipes just per­fect for pic­nics...

Woman & Home (South Africa) - - Great-outdoors Special -

Harissa lamb burger with moz­zarella

Lamb can be a lit­tle on the fatty side, so it works well with lots of spices. This is a burger for the braai or kitchen grill, and it has a good kick of heat.

Easy/pre­pare ahead/Freeze (Burger only) Ready in 40 min­utes Serves 4   ­€‚ƒ„…†‡ˆƒ ‰€Š‹Œ‰€Ž‘…’ “‘Š

”Ž­•Ž‘–­‚‰“­‰‚ 1 to 2tbsp olive oil red onion, finely chopped 500g minced lamb

1tbsp harissa paste

1tsp dried mint

1tsp ground cumin

500g moz­zarella, sliced

TO SERVE 4 burger buns, rocket,  slices of red onion, sliced tomato

1 Heat a lit­tle of the oil in a fry­ing pan, add the onion and cook for 5 min­utes un­til soft­ened, then re­move from the heat. Mix to­gether the lamb mince, harissa paste, mint, cumin and cooked onion in a bowl. Sea­son. Form into four burg­ers and chill for 15 min­utes.

2 Heat re­main­ing oil in a non-stick fry­ing or grid­dle pan over a medium heat. Cook the burg­ers for 5 to 6 min­utes on each side un­til nicely browned and cooked through. (To braai, sear on the hottest part of the grill on both sides, then move to the side to cook through.) Top each burger with moz­zarella and leave to melt for a few min­utes while on the heat. Al­low to rest for a few min­utes.

3 Toast the cut side of the buns on the grid­dle or braai. Layer the rocket, onions and tomato, and top with burg­ers and buns. Serve with chilli mayo or mus­tard. Per serv­ing: 3 519 kilo­joules, 49g fat (26g sat­u­rated), 43g car­bo­hy­drate

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