Tunisian Lamb Burgers with Harissa Mayonnaise & Orange, Olive, Date Relish

Grand Prize Winner – Australian Lamb-burger Recipe Contest

Ingredients

Tunisian Lamb Burgers:
1 tsp whole cumin seed, lightly crushed
1 tsp whole coriander seed, lightly crushed
¼ cup Shiraz
1 tbsp honey
1 tsp ground turmeric
1 tsp ground cinnamon
1 kg lamb mince
⅓ cup finely chopped red onion
2 tbsp minced garlic
1 tsp freshly ground black pepper
Sea salt, to taste (before cooking)
Harissa mayonnaise
½ cup mayonnaise
4 tbsp harissa
4 tbsp chopped cilantro
1 tsp lemon juice
Orange-Olive-Date relish
1 cup chopped kalamata olives
½ cup chopped orange segments
⅓ cup chopped dates
1 tbsp chopped cilantro
2 tbsp olive oil
6 onion hamburger buns
Serve with hot, crispy sweet potato fries

Instructions

For burgers: in a small, dry pan, toast the cumin and coriander seeds over medium–low heat until they are toasted and fragrant, about 2 minutes. Stir in the Shiraz and honey. Bring to a boil
over high heat and boil for 1 minute; stir in the turmeric and cinnamon. Set aside to cool slightly. Crumble the lamb into a large bowl. Add the red onion, garlic, black pepper, and spice-wine
mixture. Knead together lightly, but thoroughly to distribute ingredients. Form into 6 patties, about 170gms each. Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight.
Meanwhile, prepare the mayonnaise and relish. For mayonnaise, whisk together all mayonnaise ingredients in a small bowl. Cover and refrigerate until ready to use. For relish, combine all relish ingredients in a small bowl. Cover and refrigerate until ready to use.
When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill. Season burgers on both sides with sea salt. Brush a little olive oil on grill pan or outdoor grill. Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare. While burgers are cooking, toast the buns in toaster oven or under the broiler until lightly toasted. When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.
To build the burgers, place a bottom onion bun on work surface. Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise. Repeat with remaining burgers

Recipe by Kristina Vanni
Photo by Meat and Livestock Australia