Middle eastern lamb burger with coleslaw
This middle eastern lamb burger recipe are based on a recipe from ‘Falafel for breakfast’, a cookbook by the award-wining chef, Rantissi and his partner, Frawley.
Rantissi is the chef and owner of Kepos Street Kitchen, a beautiful neighbourhood restaurant located in Redfern where they serve modern Mediterranean and Middle Eastern classics reinvented with a punch of bold flavours.
These burgers received a round of applause in our test kitchen – we hope you’ll enjoy them just as much.
4 tablespoons aïoli, to serve
4 brioche burger buns, toasted
1 tablespoon olive oil
FOR THE BURGERS
500 grams good-quality coarse minced lamb
2 teaspoons coriander seeds, toasted and crushed
1 handful coriander leaves, finely chopped
3 tablespoons olive oil
3 tablespoons red harissa
1 teaspoon chilli flakes
1 teaspoon salt
½ teaspoon ground black pepper
FOR THE COLESLAW
½ red cabbage
sea salt flakes
1 handful mint, leaves picked, torn
2 handfuls Italian parsley, finely chopped
1 handful coriander, coarsely chopped
30 milliliter virgin olive oil
¼ cup red wine vinegar or verjuice
Prepare all our ingredients.
Combine the burger ingredients in a large bowl. Divide the meat mixture into four equal portions; gently shape into burger patties. (Don’t overwork the patties as the meat will become tough.). Put it in the fridge for 10 minutes.
Meanwhile, shave the cabbage finely with a mandolin or knife and julienne the carrots. Place in a large bowl, sprinkle with sea salt and press down on the cabbage and carrot with your hands to soften them. Add the mint, parsley and coriander to the bowl and mix well. Mix the olive oil and vinegar and drizzle over the salad. Toss to combine.
Heat a pan over medium-high heat add the olive oil; fry the patties for 2-3 minutes on each side, or until done to your liking.
To assemble the burgers; cut the burger buns in 2 (you can toast the buns if you want to) add a dollop of aioli on the bottom of the buns, top with a handful of coleslaw and a pattie. Add another handful of coleslaw and another dollop of aioli and top with the other half of the bun. Slightly press down on the bun and dig in.