Lamb Merguez Burger on a Bun

Lamb Merguez Burger on a Bun

with Spicy Aioli and Salad

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

2 unit

Artisan Roll


56 g

Spring Mix

2 tsp



160 g

Sweet Bell Pepper

50 g


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g


1 tbsp

White Wine Vinegar


80 g

Roma Tomato

¼ cup

Panko Breadcrumbs


Not included in your delivery

½ tsp


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber6 g
Protein34 g
Cholesterol95 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.