For some people their ideal romantic Valentine’s Day meal would be champagne, oysters and rose-water flavoured chocolate mousse all while bathed in the soft glow of candlelight. Us? Nah. We definitely see more romance in a beautifully crafted burger and a great cider. And this is a beautiful burger – delicately spiced lamb mince dotted with sweet apricots with a couple of chunks of griddled halloumi, a dollop of Moroccan chutney from this lovely company (thanks to Mumma and Papa Bird for that!), and drizzle of yoghurt all served in one of the gorgeous buns that we showed you how to make on Monday coated in a swirl of harissa. So grab someone, or several people, that you love and show them you care with this stunner.
Ingredients for two burgers
- 250g lamb mince
- 1 tsp each of ground cumin and ground coriander
- 1/2 tsp ground cinnamon
- 3-4 dried apricots, finely diced
- A large pinch of salt
- 1 heaped tsp tahini paste
- Two burger buns – you can buy them from a shop but try making your own with our recipe!
- Halloumi sliced, chargrilled
- Harissa paste
- Moroccan chutney (optional)
To make the burgers simply squidge all of the ingredients together with your hands, shape into two patties and chill in the fridge for at least 20 minutes before cooking.
Once you’re ready to cook you can either cook them entirely on the hob, entirely in the oven or a bit of both. We went for the latter option because they were fairly thick burgers and we wanted to make sure they cooked through but we also wanted some beautiful charring on the outside. Pop them on a hot griddle pan for about 1 minute each side and then put in a preheated oven at 190°C for about 10-15 minutes to finish them off. While they’re in the oven it’s the perfect time to griddled that halloumi until it’s perfectly golden.
Then you just get to layer up your burger! Obviously it’s completely up to you how you do it but we put a swirl of harissa on the bottom piece of the bun for a burst of heat, whacked the burger on, then the halloumi, then the chutney, then the yoghurt and served it with plenty of salad on the side. True love, Fats and Bird style.