Za’atar Spiced Lamb Burger with Harissa Yoghurt, Red Onions and Preserved Lemon

Za’atar är en smakfull kryddblandning med en mix av torkad oregano och/eller timjan, sumac och sesamfrön som är allmänt förekommande i Mellanöstern. Oftast penslar man kryddblandningen på olika bröd innan tillagning, men ger även en härlig essens av trä och citrus till lamm. 

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Za’atar is a vibrant spice blend with a mix of dried oregano and/or thyme, sumac and sesame seeds and is commonly used in the Middle East. Usually you will see this spice blend spread on flatbreads before cooking, but also brings a woody and citrusy lift to lamb.

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Za’atar Spiced Lamb Burger with Harissa Yoghurt, Red Onions and Preserved Lemon

Serves 2

300g ground lamb

1 headed tbsp za’atar spice blend

Salt and freshly ground black pepper

Olive oil

1 red onion, finely sliced

1 preserved lemon, core removed and skin chopped

Juice of ½ lemon

1 roasted pepper from a jar, sliced

3 tbsp natural yoghurt

1 tbsp harissa paste

2 burger buns

Fresh cilantro

Lettuce leaves

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Instructions:

1) Finely slice the onion and place in a small bowl. If using preserved lemon, cut it in quarters and scoop out the flesh. Roughly chop the skin and add to the onions. Add lemon juice, mix, and set aside.

2) Prepare the harissa yogurt by combining yoghurt and harissa. If you want a milder hit, use less harissa or vice versa.

3) Season the ground lamb meat with za’atar, salt and freshly ground black pepper. Roll into balls and form into thick patties.

4) Place a griddle pan over high heat and when hot, add a drizzle of olive oil and cook the burgers 3 minutes each side or until done to your liking.

5) Remove the burgers from the griddle and add the sliced peppers and cook until charred. Toast the buns.

6) Assemble your burger by spreading a spoonful of the harissa yoghurt on the buns. Add lettuce, the burger on top, charred peppers and citrusy onions. Top with cilantro and serve with roasted potatoes if you want.

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