Lamb Merguez Patties on Toasted Naan
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Lamb Merguez Patties on Toasted Naan

Lamb Merguez Patties on Toasted Naan

with Harissa Aioli and Salad

Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft naan, harissa aioli, and fresh parsley...dinner tonight pulls out all the stops!

Allergens:
Sulphites
Egg
Mustard

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
DifficultyEasy

Ingredients

serving amount

250 g

Ground Lamb

1 tbsp

Shawarma Spice Blend

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

4 unit(s)

Naan

56 g

Spring Mix

1 tbsp

Harissa Paste

1 unit(s)

Sweet Bell Pepper

56 g

Red Onion, sliced

2 tbsp

Mayonnaise

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

7 g

Parsley

2 tbsp

White Wine Vinegar

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

2 tbsp

Oil*

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Nutrition Values

Calories490 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate4 g
Sugar2 g
Dietary Fiber1 g
Protein22 g
Cholesterol95 mg
Sodium400 mg
Trans Fat0.1 g
Potassium400 mg
Calcium30 mg
Iron2 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.

Utensils

Large Bowl
Spatula
Whisk

Instructions

1 PREP &  MAKE AIOLI
1

Wash and dry all produce.* Core, then cut bell pepper(s) into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices. In a small bowl, stir together mayo and 1/4 tbsp harissa (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong), until combined. Set aside.

2 COOK VEGGIES
2

Heat a large non-stick pan over medium-high heat. When the pan is 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 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). 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 MAKE PATTIES
3

Meanwhile, in a large bowl, add lamb, chopped onions, half the parsley and 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). Season with pepper. Divide mixture into two equal-sized portions (dbl for 4 ppl). Roll them into balls, then flatten them into 1/2-inch thick patties.

4 COOK PATTIES
4

When veggies are done and set aside, use the same pan, add 1/2 tbsp oil, then patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (TIP: Don't overcrowd the pan; if your pan is smaller, cook patties in 2 batches for 4 ppl.)

5 ASSEMBLE SANDWICHES
5

When patties are done, remove pan from heat. Spread harissa aioli on one side of each naan. Top two naans, with veggies and a patty. Top with remaining naans and press together. Wipe the pan clean. Heat the same pan over medium heat. When the pan is hot, add assembled sandwiches. Toast, pressing down with the back of a spatula or a clean heavy bottom pan, until naans are toasted and golden-brown, 1-2 min per side.

6 FINISH AND SERVE
6

In a large bowl, whisk together remaining parsley, 1 tsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tsp oil (dbl for 4 ppl). 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.