The Sandwich Series ~ The Ultimate Burger; Lamb Harissa & Halloumi Burger

I’m gonna be honest with you…
I am seriously not the gyms greatest friend. I couldn’t think of anything worse then running on a treadmill as the seconds drag on, in what seems to be hours.
But what I DO enjoy is a noice casual jog in the great outdoors. Time travels faster, and i’m not fixated by a ticking timer but instead ma thoughts have a little wander themselves.

In my case this tends to dreaming up dream food combos and how to make them in the most delicious way.
My latest invention?
The ultimate burger.

AKA. Harissa Lamb Burger with Homemade Herb Aioli, Caramelised Onion & Halloumi 
ohhh yeahhhI’ve always been quite the Harissa fan and a strong Halloumi supporter.
All that really needed to be done after this was to combine the two, chuck in a few other goodies, and you got yourselves the burger of your dreams.
Or in my case, the burger of my jogging thoughts.Now, I kinda went all out in this burger and thought it was the prime time to try my hand at some homemade aioli.
Ya know, the time felt right… but apparently this wouldn’t stop the mayo from splitting half way through… we’re only human…
Split happens.But have no fear my friends!
I was fully determined to resurrect that mayo, and get typing away on google I so did.
The result?
A squirt of lemon juice and a sore arm later (totally hand whisked that bad boy back to life… forget the jogging… i’m becoming a professional whisker).
All that needs to be done if you’re ever in this pickle, is add some lemon juice and another egg yolk to a bowl and gradually whisk back in that split mayo.
Your dignity may be struck down, but don’t let your mayo know… believe in it, be patient and good things will come
AKA you’ll end up with a delish herbed mayo that your burger will thank you for later.This burger really has it all;
a nice little patty with a harissa spicy kick, caramelised onion for sweetness, herbed mayo for creaminess, rocket for pepperiness, toasted almonds for a lil crunch and some fried halloumi goodness…. need I say more? Oh yes! How could forget that fluffy fresh ciabatta bun to top it all off… literally.AND it’s finally great to be back with another Sandwich Series post… well I guess a burger isn’t a sandwich, but what the hey, this is pretty much a sandwich to me, and i’d eat this for lunch all day erreyday.

Soooooo shall we build this bad boy?

HARISSA LAMB HALLOUMI BURGER
aioli recipe adapted from taste.com.au and caramelised onion recipe from taste.com.au too

Ingredients:
PATTIES:
600g mince lamb
3 tablespoons harissa paste
1 egg yolk
salt and pepper to season

HERBED AIOLI:
2 garlic cloves, chopped
1 teaspoon sea or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons seeded mustard
1 heaped tablespoon chopped fresh mint
1 heaped tablespoon chopped fresh parsley

CARAMELISED ONIONS:
2 tablespoons olive oil
3 large red or brown onions, sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar

OTHER BURGER FILLINGS:
rocket (however much you like in a burger)
1/2 cup toasted almonds
400g halloumi, cut into 2x9cm rectangles

Method:
1. To make the herbed aioli;
Process garlic, salt and egg yolks in a food processor until well combined.
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice,  mustard and herbs. Cover surface with plastic wrap and refrigerate until required.
2. For the caramelised onions;
Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process.
Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
Set aside to be used for the burgers.
3. To make the harissa patties;
Mix together the lamb mince, harissa and yolk until well combined.
Roll the lamb into 7 cm patties and cook on a fry pan or bbq until cooked through.
4. For the halloumi;
Heat oil on a fry pan on high heat and pat dry the halloumi so it’s fully dry.
Fry the halloumi on the fry pan until gold and crispy on both sides.
5. For the almonds;
Toast lightly in the microwave or on a pan until golden.
6. And to build? Follow ma lead;

Done and done! Now that’s all that’s left to do; tuck in!Thanks for stopping by!