Lamb Merguez Patties on a Bun
with Spicy Aioli and Salad- Sulphites
- Egg
- Mustard
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
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!
Ingredients
250 g
Ground Lamb
8 g
Turkish Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit(s)
Artisan Bun
56 g
Spring Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Wheat, Milk, Crustaceans, Fish, Gluten, Sulphites)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Wheat, Milk, Fish, Egg)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
