Lamb Kofta Burgers with Harissa Aioli Garnishing Squeeze
- 14 Mar, 2025
- Posted by: Leslie Thomas
Lamb Kofta Burgers with Harissa Aioli Garnishing Squeeze
Rated 5.0 stars by 1 users
Category
sandwich
Servings
4
If you have never tried lamb, this is the way to do it! Ground lamb is such a nice swap for ground beef or turkey in a burger recipe, especially when accompanied by mediterranean components. These lamb kofta burgers are super moist and loaded with spice and come together quickly, even on a busy weeknight. Our spicy harissa aioli offers some welcomed heat to the burgers too. We did not feel the need for cheese in this recipe because there is plenty going on to please the palate without it, but if you are an avid cheese on your burger kind of person, we would suggest a mild feta or soft goat cheese.
Author:Leslie Thomas
Ingredients
1 pound ground lamb
2 small shallots, minced
1 egg
¼ cup flat leaf parsley, chopped
3 tablespoons cilantro, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon allspice
2-3 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon oil (for grilling)
1 medium to large red or yellow onion, sliced
1 tablespoon neutral oil (we like avocado)
1 cup fresh arugula
4 buns
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4 tablespoons Terrapin Ridge Farms Spicy Harissa Aioli, divided
Directions
In a bowl, mix the ground lamb with minced shallot, egg, parsley, cilantro, salt, pepper, cumin, coriander, allspice, garlic, and lemon zest. Cover and refrigerate for 30 minutes to one hour.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.
Form meat into 4 evenly sized patties, about ¾-inch thick.
Grill the onions for about 3–4 minutes per side until softened and slightly charred. Spray or brush with oil as needed. When browned and softened, remove from the grill and set aside.
Lightly brush the lamb patties with olive oil. Grill for about 4–5 minutes per side for medium-rare to medium doneness, or until the internal temperature reaches 140–145°F (medium heat). Let burgers rest for a few minutes.
Place the buns on the grill for about 30 seconds until lightly toasted.
Assemble the burgers by drizzling with a little harissa aioli on the bottom bun, then layering with a handful of arugula leaves, the lamb patty, and grilled onions. Finish with a generous drizzle of harissa aioli before topping with the bun.
Serve with a cucumber salad or roasted potatoes.
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