Ingredients
1 onion, roughly chopped
2.5cm piece fresh root ginger, peeled and chopped
2 garlic cloves
bunch fresh coriander of parsley
2 tsp each ground cumin and coriander
1 tsp ground cinnamon
100g ready to eat apricots, finely chopped
700g lean minced lamb
6 middle eastern style bread rools
8 tbs mayonnaise
2 tsp harissa paste
lettuce, tomato and cucumber slices, to serve
Method
1. Put onion, ginger, garlic and coriander in a food processor and whizz until finely chopped. Add the spices, apricots, lamb and plenty of salt and pepper, then pulse until just mixed - do not overmix as its best to keep the mixture slightly chunky. Shape into 6 burgers, keeping them separate with squares of greaseproof paper.
When the bbq is hot, put the burgers straight on to the oiled grill and cook for 4-5 mins on each side. Split and toast the rolls on either or both sides, depending how you like them. Mix together the mayonnaise and harissa. Serve the burgers in the buns with a little lettuce, tomato and cucumber, with the spicy mayonnaise on the side.
Nutrition
497 calories, protein 30g, carbohydrate 34g, fat 28g, saturated fat 8g, fibre 2g, salt 1.21g