Spicy and aromatic
The vibrant, magical spice blend harissa, associated with North African and Middle Eastern cuisine, originated in Tunisia. During the mid-16th century, the Columbian Exchange introduced chilli peppers to Maghrebian cuisine, giving rise to harissa as we know it today. It typically includes smoked chillies, garlic, olive oil, cumin, caraway, coriander, mint, tomato, and rose petals. The name harissa comes from the Arabic word harasa, meaning "to crush" or "to pound" - a nod to its traditional preparation method. Lamb is a staple meat in North Africa and pairs beautifully with harissa, which is used as a marinade, a stew seasoning, or a condiment. As BBQ season kicks off, why not "spice" things up with this classic partnership of lamb and harissa? Your tastebuds will thank you.
4 Servings
40 minutes
Ingredients
Lamb Filling
- 500g [MOCK]® Lamb Pieces, defrosted
- 200g white onion, thinly sliced
- 200ml white wine
- 500ml fresh vegetable stock or light stock (dissolve ½ cube into 500ml hot water)
- 1 tsp mixed all spice
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp fresh finely chopped parsley
- 4 leaves Romaine lettuce
- 4 slices vegan cheese
- 1 tbsp oil
Spicy Harissa Mayonnaise
- 100g vegan mayonnaise
- 50g roasted garlic
- 2 tbsp harissa paste
Slaw Garnish
- 50g red cabbage, thinly sliced
- 50g white cabbage, thinly sliced
- 15g red onion, thinly sliced
- 1 tsp parsley, finely chopped
- 10g carrots, thinly sliced
- 1 tsp fresh mint
- Juice of ½ lemon
- 200g vegan mayonnaise
- Pinch of salt
- Pinch of black pepper
To serve
- 4 burgers buns for plating
Preparation
Prepare the [MOCK]® Lamb
Heat a frying pan to medium, add the oil and onion, and sauté until soft, approximately 4 to 5 minutes. Add all the spice powders and sauté for another 4 to 5 mins. Deglaze with white wine and reduce by 90%. Add the stock and reduce until the lamb is moist. Garnish with fresh parsley, and cover to retain moisture; you can use two layers of foil to seal tightly or cover with a heavy roasting pan lid.
Prepare the spicy harissa mayo
Cook the garlic by seasoning it with olive oil and rosemary, wrapping in foil and roasting at 190C oven for 20 minutes. Let it cool, remove pulp to a mixing bowl and combine with the mayo and harissa paste until very smooth and even consistency. Set aside.
Prepare the slaw
Combine the cabbage, onions, carrots, mint, parsley, lemon juice, and Dijon mustard in a mixing bowl along with mayo, salt, and black pepper. Mix well and reserve for plating.
Build the burger
Toast the split burger buns and apply harissa mayo to both sides. On the bottom bun layer the lettuce, [MOCK]® Lamb, cheese and slaw.
Bite in and enjoy the robust flavours and texture of this vegan pulled burger.
Product information
[MOCK]® Lamb Pieces
Highly versatile plant-based lamb pieces that can replace meat in a variety of dishes.
