Lamb Burger with Harissa Yogurt Sauce
Original Recipe by: Reader's Digest


Ingredients:

Yogurt Sauce:

1 tbsp Entube Harissa Chili Paste
1 tbsp Novo Mel Organic Raw Honey
1 qt plain yogurt
1 tbsp lemon juice
Salt and Pepper

Pickles:

2 ea persian cucumbers
1/2 ea. red onion
2 cups apple cider vinegar
4 tbsp sugar
1 tbsp salt

The Pattie:

10lbs ground lamb
1 tbsp ground cumin
2 oz honey
1 tbsp Entube Harissa Chili Paste
1 tbsp salt
1 tbsp ground black pepper




Preparation:


1) Mix all yogurt ingredients in a bowl and season to taste.

2) For Pickles: Slice cucumbers into thin equal size rounds and thinly slice the onion length wise. Mix the vinegar, sugar and salt in a bowl and add the cucumber and onion mixture. Hold for one hour before serving.

3) For Pattie: Mix all ingredients in a bowl. Then measure the mixture in to 8oz portion balls and form into a patty shape. Once your grill is hot, season the lamb patty with salt and black pepper and place on grill. Cook on each side for four to five minutes. Once cooked through, remove from heat and let rest for three to four minutes. Once cooked through, remove from the heat and let rest for three to four minutes. While the burger is resting, toast bun on grill. After toasting, spread a thin layer of the yogurt sauce on the top and bottom pieces of the bun. Place the rested burger on the bottom of the bun. Place the cucumbers on the burger and add the top bun to finish.