There’s nothing worse than a cheap supermarket burger mashed together from reconstituted meat. And there’s nothing better than a homemade burger. So it’s really a no-brainer.
Make huge batches for summer barbecues, or halve the recipe for a quick mid-week meal with friends…though I’d always veer on the side of making too many, so that you can individually wrap any spare ones, pop them in the freezer and have a post-work, ready-meal to enjoy with a small salad or chips.
This recipe made 8 generously-sized burgers
1 kg good lamb mince
2 red onions (finely diced)
200g feta cheese (crumbled)
5 teaspoons of Harissa paste
Chilli (to taste)
Chopped up coriander (to taste – I used about ½ of a 75g supermarket pack)
Put all the ingredients in a big mixing bowl, and get your hands involved mixing it all together. Finally add the egg to help everything bind together.
Divide the mince mixture into big circles, then squeeze together and squash down into a patty.
I fried the first four burgers, but I was being too impatient moving them about in the pan, and they began to disintegrate a bit.
I put the second batch of burgers inside the oven (at 180C) for 10 minutes instead where I couldn’t fiddle around with them – this seemed to work far better, and they came out looking perfect.
Serve the burgers in a grilled bun with rocket, gherkins and paprika-chips (potato wedges boiled for 5 minutes, and then tossed in oil and paprika in a roasting tin for 40 minutes).
Personally, I didn’t think that the burgers needed lashings of sauce because it’d detract from the subtle Harissa flavours – also, the melty feta meant that they stayed nice and moist. Enjoy!