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Lamb Merguez Burger on a Bun
with Spicy Aioli and Salad
Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft buns, spicy aioli and fresh parsley. Dinner tonight pulls out all the stops!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Turkish Spice Blend
2 unit
Sub Roll
(Contains Gluten)
56 g
Spring Mix
2 tsp
Sriracha
(Contains Sulphites)
160 g
Sweet Bell Pepper
50 g
Shallot
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains Sulphites)
80 g
Tomato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy or 2 tsp extra spicy!
Core, then cut pepper into 1/4-inch slices. Cut the tomato into 1/2-inch pieces. Roughly chop parsley. Peel, then thinly slice the shallot. Stir together mayo and 1/2 tsp sriracha in a small bowl. (NOTE: Reference Heat Guide.) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and shallots. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add half the Turkish Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 2 tsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.
While veggies cook, add lamb, panko, half the parsley and remaining Turkish Spice Blend to a large bowl. Season with pepper. Divide mixture into two equal-sized portions (four portions for 4 ppl). Roll into balls, then flatten them into 1/2-inch thick patties.
When veggies are done, add 1/2 tbsp oil to the same pan (from step 2), then patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Remove pan from heat.
Halve the buns. Arrange them cut-side up on a baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Spread sriracha aioli on the bottom rolls. Top with the veggies and a lamb patties, then the top roll.
Whisk together remaining parsley, remaining vinegar, 1/2 tsp sugar and 2 tsp oil (dbl both for 4 ppl) in another large bowl. Season with salt and pepper. Add spring mix and tomatoes, then toss to coat. Divide burger between plates and serve salad on the side.
