Lamb Burger With Harissa Mayo and Pickled Red Cabbage

Step 1

Make the pickled red cabbage: In a large saucepan over high heat, combine the cabbage, both vinegars, sugar, garlic, salt, and pepper

Step 2

Add 1 cup water

Step 3

Bring to a boil and cook for one minute

Step 4

Remove the pan from the heat and immediately transfer the cabbage and liquid to a heat-proof container with a tight fitting lid

Step 5

Transfer to the refrigerator and allow to cool completely before using

Step 6

The pickled cabbage will keep for two weeks, stored in the fridge in an airtight container.Make the harissa mayo: In a small bowl, whisk together the mayonnaise, harissa, and mint

Step 7

Preheat the grill on high

Step 8

Lightly coat the grates with vegetable oil

Step 9

Make the lamb burger patties: In a large bowl, combine the ground lamb, Worcestershire, onion powder, garlic powder, pepper, and salt

Step 10

Using your hands, gently mix until the ingredients are fully incorporated

Step 11

Divide the lamb burger mixture into six equal portions and shape into ¾-inch thick patties

Step 12

Place the lamb burger patties on the grill and cook without moving until the bottoms are nicely charred, about 3 minutes

Step 13

Flip and continue cooking until the internal temperature of the burger reaches 160°F on an instant-read thermometer

Step 14

Meanwhile, place the brioche buns on the grill, cut side down

Step 15

Cook until lightly toasted, about 2 to 3 minutes

Step 16

Generously spread harissa mayo on the inside of each bun.Place the grilled burgers on the bottom halves of the buns

Step 17

Top with chèvre and about ¼ cup of drained pickled cabbage per burger

Step 18

Finish with the top halves of the buns and serve