Lamb burger with Harissa Roasted Cauliflower
Big, beautiful flavours love lamb, its moreish texture and succulent flavour fuse nicely with the traditional combination of lamb and harissa.
Ingredients
- 4 Angel Bay Lamb Burger Patties
- 1 Cauliflower (small head)
- 20g Harissa Paste
- 10g Olive Oil
- Salt, Pepper
- 4 Brioche Burger Buns
- 40g Butter
- 1/2 Punnet of Snow Pea Tendrils
- Lemon Aioli:
- 80g Aioli
- 15g Lemon Juice
- 10g Apple Cider Vinegar
- Salt
- Tahini Honey Sauce:
- 40g Tahini Paste
- 10g Lemon Juice
- 40g Honey
- 1 Garlic, minced
- 1tsp Cumin, ground
- Salt, Pepper
Serves 4
Method
- Prepare the cauliflower by combining the harissa, oil, salt & pepper. Rub this mixture all over cauliflower making sure you get into the crevices.
- Roast cauliflower in a 210 degree preheated oven for 15-20 minutes or until it begins to caramelise and even darken in a couple of spots.
- Whilst the cauliflower is roasting combine the tahini sauce ingredients into a smooth sauce and the same again with the lemon aioli.
- When the cauliflower head is cooked, remove from the oven and allow to cool.
- Once it has cooled slightly slice into 5mm slabs and break into pieces proportionate to the size of your patty and bun, keep warm whilst preparing burger.
- Grill your Angel Bay Lamb Burger patty until it reaches an internal temperature of 75 degrees.
- Toast the brioche buns and lather with butter.
- To build the burger, place lemon aioli on the base, and top off with the Angel Bay Lamb Patty, cauliflower, tahini sauce and tendrils. Finish with burger bun.