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Gary Mehigan's Open Lamb Burger
on Grilled Pita & Harissa

This is a great alternative to a standard burger and is super tasty. Feel free to buy the tzatziki, to make things easy or just use a dollop of thick yoghurt to cool the hot harissa. The harissa can be made in advance and stored in the fridge and is a great spicy sauce with anything of the BBQ!

• 600g lamb mince
• 50 ml extra virgin olive oil
• 1 tablespoon sumac, plus extra to serve
• 1 tsp salt flakes
• Freshly ground black pepper
• 4 pita breads
• 2/3 cup (180 g) tzatziki
• harissa, to taste
• 200g cherry tomatoes, cut in half
• ¼ cup cooked pearl cous cous
• 2 handfuls baby rocket leaves
• 1 large handful coriander sprigs

To make the lamb patties, combine the mince, sumac, salt and freshly ground black pepper. Shape into four 150g patties and chill for about 30 minutes.

Pre heat the BBQ. Brush the bars clean and wipe them down with a lightly oiled kitchen towel. Brush the lamb burgers with a little olive oil and season with salt and pepper.  Grill for 6-8 minutes, turning several times during cooking. Leave a little pink in the centre for best results. Sprinkle with extra sumac and set aside. Grill the pita bread on each side 1 minute to warm through. 

Spread with tzatziki and add harissa to taste. Pop the patties on top, followed by tomatoes, pearl cous cous, rocket, coriander and a good drizzle of extra virgin olive oil.

Harissa Preparation

Makes 2/3 cup

• 1 red capsicum
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 6 dried long red dried chilies, soaked in boiling water
• 5 short red chilies, deseeded chopped
• ½ clove garlic
• 1 tbsp smoked paprika
• Sea salt flakes
• 70 mil extra virgin olive oil

Preheat BBQ. Grill the capsicum for 8- 10 minutes until the skin is blackened and blistered. Place capsicum into a container and seal for 10 minutes and then peel, discarding the skin and seeds. Set the capsicum aside.

Dry roast the cumin and caraway seeds in a small frying pan over low heat until fragrant and leave to cool, then use a mortar and pestle to grind them to a fine powder.

Drain the dried chilies reserving the soaking water and place in a food processor with the fresh chilli, capsicum, roasted ground spices, garlic, paprika and a pinch of salt. Process until smooth. With the motor running slowly pour in the oil and blend until smooth. Add a little of the soaking water to loosen the pace if necessary.

Place the harissa in a jar covered with a thin layer of oil and seal. Keeps in the fridge for up to seven days.