Chef Michelle Lainez Grilled harissa Aussie lamb burger

  • Prep 20Min
  • Cook 10Min
  • Style
  • Meat
  • Cut
  • Serves 6

As featured on Facebook Live with Fine Cooking by Chef Michelle Lainez


For the roasted tomato aioli:

  • 1 Large Roma tomato, Charred on grill
  • 2 Garlic cloves, Charred on grill
  • ½ cup Mayonnaise
  • To taste Salt
  • To taste Pepper

For the harissa lamb burgers:

  • 1 ½ lbs.Ground Australian lamb
  • 2 tablespoons Harissa paste
  • 1 ea. Shallot, Finely chopped
  • To taste Salt
  • To taste Pepper
  • 4 Brioche buns

For garnish:

  • Crumbled Feta cheese
  • Arugula or your favorite green
  • Sliced Tomato
  • Red onion, Sliced thin
  • Cucumbers, Sliced thin


For the roasted tomato aioli: Once all the garlic & tomatoes have been charred & cooled, place them in a blender with mayonnaise and season it to taste with salt & pepper. Set aside for the burger.

For the lamb burgers: Take the ground lamb in a large bowl add the harissa and shallot and mix together. Begin to form them into 6 ounce patties and season both sides with salt and pepper. Cook the patties for about 4 to 6 minutes on each side, for a medium rare burger.

To assemble: Take a brioche bun and toast it on the grill if you like, then add the roasted tomato aioli. Add the lamb patty to the bottom bun and add arugula, fetta, onions and cucumbers add the top and enjoy.