Lamb Burger with Harissa Roasted Cauliflower
SERVES
4
PREP TIME
10 mins
COOK TIME
25 mins
Big, beautiful flavours love lamb, its moreish texture and succulent flavour fuse nicely with the traditional combination of lamb and harissa.
INGREDIENTS
- 1 small head cauliflower
- 20g harissa paste
- 10g olive oil
- salt and pepper
- 4 brioche burger buns
- 40g butter
- 1/2 punnet snow pea tendrils
Lemon Aioli
- 80g aioli
- 15g apple cider vinegar
- 10g salt
Tahnini Honey Sauce
- 40g tahini paste
- 10g lemon juice
- 40g honey
- 1 clove garlic, minced
- 1tsp ground cumin
- salt and pepper
Calories
854
Carbs
49.5g
Sugar
16.1g
Protein
33g
Fat
60.1g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
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 210c 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 cool slightly slice into 5mm slabs and break into pieces proportionate to the size of your patty and bun, keep warm whilst preparing burger.
- Grill the Angel Bay Lamb Burger patty until it reaches an internal temperature of 75c.
- Toast brioche bun and lather with butter.
- To build the burger, place lemon aioli on the base top with Angel Bay Lamb Patty, cauliflower, tahini sauce and tendrils. Finish with burger bun.
