Harissa Flavoured Lamb Burgers with Tzatziki


  • 400g lean lamb mince
  • 1 tablespoon harissa paste, plus extra, for topping
  • 1 garlic clove, peeled and crushed
  • Juice of ½ a lemon
  • 10g fresh mint leaves, chopped
  • Salt and freshly ground black pepper
  • 1 tablesp. oil
  • 150g Greek-style natural yogurt
  • 2 garlic cloves, peeled and crushed
  • ¼ cucumber, seeded and finely diced
  • Juice of ½ a lemon
  • 10g fresh mint leaves, chopped

To Serve:

  • 4 bread rolls, cut in half and lightly toasted
  • Salad leaves


To make the burgers: Place the mince, harissa paste, garlic, lemon juice, mint leaves, salt and pepper in a bowl and mix well to combine. With damp hands shape the mixture into 4 burgers. To make the tzatziki: Mix together the yogurt, garlic, cucumber, lemon juice and chopped mint. Season to taste. Heat the oil in a large frying pan over a medium heat and cook the burgers for 4–5 minutes on each side or until cooked to your liking. You can also cook the burgers on the barbecue. Watch Catherine Fulvio cook this dish here.

Serving Suggestions

Put some salad leaves on the bottom half of each roll, place a burger on top of the leaves. Spoon over some tzatziki and top with a little extra harissa paste. Serve with baby new potatoes or crispy potato wedges.