Kabsa Lamb Burger With Harissa, Dates & Crispy Chickpeas
Ingredients
- Patties
- 2 Pounds lamb
- 2 tablespoons Kabsa spice (available online or you can make your own)
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons fresh tomato, seeded and chopped
- 2 Teaspoons instant Arabic coffee (available online or you can make your own)
- Kabsa spices: (to make your own)
- 1 teaspoon turmeric
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns
- 1 teaspoon ground black cardamom
- 1 teaspoon ginger
- 1 teaspoon fennel seed
- Blend till crushed.
- Arabic Coffee (to make your own)
- 1 teaspoon dark blend ground coffee
- 1 teaspoon ground cardamom
- 1/2 teaspoon clove
- Pinch saffron
- Blend till finely ground
- Harissa Date Puree
- 2 tablespoons pomegranate molasses
- 1 tablespoon chopped dates
- 1 tablespoon harissa
- 2 tablespoons water
- Chickpeas
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/3 Cup pistachios
- 3/4 Cup chickpeas
- 1 teaspoon salt
- Feta & Onion
- 3/8 Cup feta cheese
- 3 tablespoons red onion, chopped
- Other ingredients
- 36 fresh mint leaves
- Topping
- 12 Sweet potato chips
- For the buns:
- 1/4 Cup olive oil
- 1 tablespoon lemon juice
Instructions
- Burger instructions
- 1) Preheat gas grill to medium high heat
- 2) Spray grill grates with non-stick spray and heat a medium sized oiled skillet on one side of the grill.
- 3) In a large bowl, combine the lamb, Kabsa spice, cilantro, oregano, parsley, garlic, tomato and instant Arabic coffee.
- Mix well.
- 4) Refrigerate
- Harissa Date Puree
- 1) In a small bowl stir together the pomegranate molasses, chopped dates, harissa and water.
- 2) Place ingredients in a blender and blend on high till smooth.
- 3) Set aside
- Chickpeas
- 1) In a medium sized bowl, combine olive oil, cumin, paprika, pistachios, chickpeas and salt.
- Pour into warm grill pan and cook 7 minutes, stirring frequently.
- 2) Remove from grill and set aside.
- Feta and Red Onion
- In a small bowl, mix the feta cheese and red onion.
- Refrigerate till ready to use.
- To make the patties:
- 1) Remove meat from refrigerator
- 2) Add the harissa date puree to the lamb
- 3) Chop and add chickpeas to the meat
- 4) Mix well
- 5) Form into 6 equal size patties
- 6) Remove feta and red onion from refrigerator and place near grill
- For the buns:
- 1) In a small bowl, combine the olive oil and lemon juice
- 2) Brush on inside of top and bottom bun
- Assembly
- 1) Put buns butter side down on grill for 30 seconds to a minute
- 2) Remove buns and put about 10 mint leaves on each bottom bun
- 3) Grill lamb burgers 4-5 minutes a side.
- 4) Add 1 tablespoon of the feta and red onion mixture on top each pattie during last minute of cooking
- 5)
- Remove patties from grill
- 6)) Place patties on top of mint leaves
- 7) Top with 2 sweet potato chips on each pattie
- 8)
- Add top bun
- 9) Serve with Sutter Home Pinot Noir