Harissa Lamb Burger with Pistachio Pesto, Tahini Mayo and Pickled Onions

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These Middle Eastern inspired lamb burgers are juicy, delicious and full of complex flavours. If you don’t have baharat or za'atar, then use a teaspoon of cumin, ½ teaspoon of each cardamon and cinnamon instead. Cook lamb patties to the rare or medium-rare so they will remain moist. Burger patties, pickled onions, pesto and mayo can be made the day before and kept covered in the fridge.

 

Lamb Burger	Pickled Red Onions
500 g Lamb mince 50 g Dried apricots, finely chopped 1 tbsp Harissa 2/3 tbsp Baharat or za'atar Sea salt and freshly milled black pepper Tallow for cooking 4 Burger buns Handful salad leaves Extra chopped pistachios	1 Red onion, thinly sliced 240 ml Apple cider vinegar 30 g Raw sugar 2 tsp Sea salt 1 tsp Wholegrain mustard
Tahini Mayonnaise	Pesto
100 g Mayonnaise 1 tbsp Tahini	50 g Pistachios, toasted 30 g Parmesan, grated 1 Large garlic clove 10 g Mint, leaves picked 70 ml Extra virgin olive oil

1. For the pickled onions, peel and slice the onion and set aside. Add the vinegar, sugar, salt and mustard to a clean glass jar, screw on the lid and shake well to dissolve the sugar and salt. Add the sliced onions and give it a good mix. Chill for at least an hour before using. Store in the refrigerator for up to 2 weeks.
2. For the burgers, put the lamb mince in a bowl with the dried apricots, harissa, baharat, salt and pepper. Mix to combine and shape into 4 patties. Transfer to a plate, cover and chill for at least 30 minutes.
3. For the pistachio pesto, put all ingredients in a mini food processor and blitz to a sauce, leaving a bit of texture in nuts.
4. Remove the burger patties from the fridge and allow to come to room temperature. Meanwhile, mix the mayonnaise and tahini together.
5. Heat a large frying or griddle pan over a medium heat. Melt a little tallow and fry the patties for 8-10 minutes, turning halfway, until cooked through. Remove and cover with foil while you toast the buns in the lamb fat in the pan.
6. Spread the burger bun bases with tahini mayo and add a few spinach leaves. Top with a burger, 1 tablespoon of pistachio pesto, sprinkles of extra chopped pistachios and some of the pickled onions. Top with the bun lid and enjoy!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com