Ross dobson's hamburgers with harissa

Name: ross dobson's hamburgers with harissa
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 500 g chili pepper; 2 toe garlic finely chopped; tl dried fresh mint; tl caraway seed; 265 ml traditional olive oil; 500 g minced beef; 1 onion grated; 1 el ground cumin; 3 el fresh parsley finely chopped; 75 g arugula; 1 lemon cleaned up

Hamburgers of minced beef with onion, cumin powder, parsley, sea salt, pepper and lemon.

Ingredients

Directions

For the harissa, preheat the barbecue grill to the highest setting. Place the chili peppers on the grill and bake for 4-5 min.
Turn them often so that they become slightly charred and soft. Keep separate.
When they are cool enough to grab, pull the stalk off and put them, including the seeds, in a food processor.
Add the garlic, the fresh mint and the caraway seed and cut everything well. Add the olive oil to get a firm paste.
Put it in an airtight container and put it in the refrigerator until use. The harissa stays in the fridge for a few weeks.
For the burgers, mix the mince, onion, cumin and parsley in a bowl.
Add sea salt and freshly ground black pepper to taste.
Mix everything by hand and put the mixture in the fridge for at least 2-3 hours to allow the flavors to develop properly.
With wet hands, make balls of the minced meat the size of a golf ball and press flat to burgers.
Preheat the griddle of the barbecue to the highest setting. Coat the plate with the olive oil and fry the burgers 3-4 minutes on each side.
Serve them to taste with the harissa, rucola and lemon wedges to taste and grilled pita bread.