Lamb Burgers with Green Harissa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound ground lamb |
1/2 cup cooked white rice |
1 (large) egg, beaten |
1/2 cup cilantro, chopped |
kosher salt |
freshly ground black pepper |
1/4 cup extra-virgin olive oil, plus more for grilling |
4 hot green chiles, such as serranos or jalapeños, thinly sliced |
2 mild green chiles, such as anaheim or yellow wax chiles, seeded and coarsely chopped |
2 scallions, coarsely chopped |
1 clove garlic, smashed |
warm naan, chopped tomatoes and feta, for serving |
Directions:
1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil.
2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.
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