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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!

Tags:SpicyQuick
Allergens:Wheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

2 unit

Artisan Roll

(ContainsWheat/Blé)

56 g

Spring Mix

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

160 g

Sweet Bell Pepper

50 g

Shallot

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Parsley

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

80 g

Roma Tomato

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Baking Sheet
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.