Serves 4
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750 g (1 lb 10 oz) good-quality coarse minced (ground) lamb
2 teaspoons coriander seeds, toasted and crushed
1 handful coriander (cilantro), leaves finely chopped
3 tablespoons olive oil
5 tablespoons red harissa
1 teaspoon chilli flakes
4 tablespoons aïoli, to serve
4 brioche burger buns, toasted
Middle Eastern coleslaw , to serve
Red harissa
Makes about 1 kg (2 lb 4 oz)
700 g (1 lb 9 oz) capsicums (peppers), roasted, peeled and seeded
6 garlic cloves, peeled
2 large green chillies
2 handfuls coriander (cilantro), leaves and stems washed and coarsely chopped
3 teaspoons mild paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons caster (superfine) sugar
2½ tablespoons red wine vinegar
200 ml (7 fl oz) extra virgin olive oil
Aïoli
Makes 750 g (1 lb 10 oz)
5 garlic cloves, peeled
5 egg yolks
1 teaspoon dijon mustard
½ teaspoon sea salt flakes
1 teaspoon white wine vinegar
500 ml (17 fl oz/2 cups) light olive oil
Middle Eastern coleslaw
Serves 4–6 as a side dish
½ red cabbage
2 carrots
sea salt flakes
1 handful mint, leaves picked
2 large handfuls flat-leaf (Italian) parsley, leaves finely chopped
1 handful coriander (cilantro), leaves coarsely chopped
100 ml (3½ fl oz) extra virgin olive oil
4 tablespoons husroum (verjuice)
METHOD
1 Put the minced lamb, coriander seeds, chopped coriander, olive oil, 4 tablespoons of the harissa and the chilli flakes in a large bowl. Season with salt and freshly ground black pepper and mix to combine.
2 Divide the meat mixture into four equal portions and gently shape into burger patties with your hands. (Don’t overwork the patties as the meat will become tough.)
3 Cook the burgers in a non-stick frying pan over medium heat for 2–3 minutes each side (for medium–rare), or to your taste. You can also cook them using the grill (broiler) or barbecue heated to medium.
4 Combine the aïoli and remaining harissa in a small bowl.
5 To assemble the burgers, toast the cut side of the buns. Place the bun bottoms on plates and add a dollop of the harissa aïoli, a handful of coleslaw and a pattie. Add another handful of coleslaw, another dollop of aïoli and top with the bun lid.
For the red harissa
1 Put the roasted capsicums, garlic, chillies and chopped coriander in a food processor and blend to a paste.
2 Add the paprika, cumin, ground coriander and sugar and blend for a further minute. Add the vinegar and salt to taste, then drizzle in the olive oil slowly with the motor running until combined.
For the aïoli
1 Preheat the oven to 170°C (325°F). Put the garlic on a baking tray and cook until lightly golden, about 7–8 minutes (if overcooked it will have a bitter taste). Cool the garlic to room temperature.
2 Mash with a fork. Blend the egg yolks, mustard, salt, vinegar and garlic in a blender or food processor until well combined and smooth, scraping down the side of the bowl. Very slowly, drizzle in the olive oil while the motor is running, until the aïoli is well emulsified and thick. Always keep aïoli refrigerated. It will last in the fridge up to 7 days.
For the Middle Eastern coleslaw
1 Use a mandolin or knife to shave the cabbage finely and julienne the carrots. Place in a large bowl, sprinkle with sea salt flakes and press down on the cabbage and carrot with your hands to soften them.
2 Add the mint, parsley and coriander to the bowl and mix well. Add the olive oil and husroum, and season with freshly ground black pepper. Toss to combine and serve.
Recipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
