Lamb Merguez Burger on a Bun
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Lamb Merguez Burger on a Bun

with Spicy Aioli and Salad

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 Time10 minutes


serving amount

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

56 g

Spring Mix

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

1 unit(s)

Sweet Bell Pepper

1 unit(s)


2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)


¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp


2 tbsp



Nutrition Values

Calories790 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber6 g
Protein32 g
Cholesterol95 mg
Sodium1010 mg
Trans Fat0.1 g
Potassium950 mg
Calcium150 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Baking Sheet



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.

Make patties

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.

Cook burgers

When veggies are done, add 1/2 tbsp oil to the same pan (from step2), 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 buns. Top with the veggies and a lamb patties, then the top bun.


Whisk together remaining parsley, 1 tsp vinegar, 1/2 tsp sugar and 2 tsp oil (dbl all 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