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Lamb Merguez Patties on a Bun

Lamb Merguez Patties 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!

Allergens:Wheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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

56 g

Red Onion, sliced

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

7 g

Parsley

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

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)3138 kJ
Calories750 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber5 g
Protein32 g
Cholesterol95 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Baking Sheet
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting preheat the oven to 450°FWash and dry all produce.Heat Guide for Step 1 (dbl for 4ppl): 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. Roughly chop parsley. Finely chop half the onion slices and set aside. 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 onion slices. 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, chopped onions, 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, 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 bun. Top with the veggies and a patty, then the top bun.

6

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 toss to coat. Cut lamb sandwiches in half, then divide between plates. Serve salad on the side.