Lamb Burgers with Smoky Harissa Aubergines & Tahini Mayo

by Abby Allen & Rachel Lovell from Pipers Farm the Sustainable Meat Book (Hatchette)  Photography: Matt Austin

You should be able to taste the terroir, the grassy, earthy flavours that perfume slow grown, pasture-fed lamb. Ageing the carcass, for say, two weeks, only enhances the delicate flavour and improves the texture. Even when it comes to mince, the difference is remarkable – and that’s the secret ingredient in these sensationally smoky burgers.

Serves 4

Ingredients

2 teaspoons black peppercorns

2 teaspoons cumin seeds

2 teaspoons coriander seeds

500g (1lb 2oz) grass-fed lamb mince

2 teaspoons nigella seeds

4 garlic cloves, crushed

1 medium aubergine

4 burger buns, halved

1 teaspoon chipotle chilli flakes

1 tablespoon olive oil

pure sea salt and freshly ground black pepper

For the harissa

4–5 large red chillies

1 teaspoon coriander seeds

½ teaspoon cumin seeds

4 garlic cloves, sliced

½ teaspoon pure sea salt

a squeeze of lemon juice

2 teaspoons tomato purée

1 tablespoon olive oil, plus extra to store

For the mayonnaise

4 tablespoons mayonnaise

1 tablespoon tahini

zest and juice of ½ lemon

1 small garlic clove, grated

Method

Prepare your fire. You want a hot bed of glowing embers. Or you can cook in a griddle pan on the stove top.

To make the harissa, carefully lay the chillies directly on top of the hot embers and cook, turning often, until the skins blacken and the flesh is tender. Place the cooked chillies in a bowl, cover and leave to cool completely. Peel off the blackened skins, split the chillies open, then scrape out the seeds with a knife and discard them.

Toast the coriander and cumin seeds in a dry frying pan for a minute or so, then crush them coarsely with a pestle and mortar.  Add the chillies, garlic and salt and bash until you have a fragrant paste. Stir in the lemon juice, tomato purée and olive oil. Set aside.

To make the burgers, place a small pan over a medium heat. Add the peppercorns, cumin and coriander seeds & toast gently for 3–4 minutes. Tip the contents of the pan into a pestle and mortar & grind to a fairly fine texture. Place the lamb mince in a large bowl. Add the ground spices, nigella seeds, garlic & some salt and pepper. Combine the mix thoroughly, mixing it for 2–3 minutes to help it bind. Shape the seasoned mince into 4 equal-sized burgers.

Combine the mayonnaise with the tahini, lemon zest & juice & garlic & set aside.

Slice the aubergine into 1–2cm-(½–¾in) thick rounds. Turn the slices through 2 tablespoons of harissa so they’re nicely coated. Lay the aubergine slices down over a medium–hot area of the fire and cook for 6–8 minutes on each side. Keep warm.

When you’re ready to cook the burgers, make sure the fire is super-hot to ensure they take on lots of colour and stay juicy. Lay the burgers carefully on the grill – they should start to sizzle and smoke immediately. Cook for 3–4 minutes on each side.

To serve, pop a burger into each bun, top with a few slices of smoky aubergine, a generous spoonful of tahini mayo, a scattering of chilli flakes, a drizzle of olive oil and finish with a dash of harissa.

Drinks tasted on air, alongside the dish:

https://thealcoholfreeco.co.uk/products/not-guilty-red-blend-non-alcoholic-red-wine https://vintageroots.co.uk/famille-fabre-lux-levis-cinsault-no-sulphur-added/