Spicy lamb burgers, harissa, tzatziki and grilled pita bread

Ingredients

• 600g lean lamb mince
• 50ml extra virgin olive oil
• 1 tablespoon sumac, plus extra to serve
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• Black pepper, freshly ground
• 1 teaspoon salt
• 4 wholemeal pita breads
• 180g (2/3 cup) tzatziki
• Harissa, to taste
• 2 ripe tomatoes, cut into chunks
• 1 large handful fresh coriander

Harissa

• 1 red capsicum
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 6 long red dried chillies, soaked in boiling water
• 5 short red chillies, deseeded and chopped
• ½ clove garlic
• 1 tablespoon smoked paprika
• Pinch salt
• 70ml extra virgin olive oil

Pickled red cabbage (optional)

• ¼ red cabbage, shredded finely
• Pinch salt
• Pinch black pepper
• 150ml red wine vinegar

Preparation

1. To make the optional pickled red cabbage, place the red cabbage into a medium-sized bowl and season with salt and pepper. Let it stand for 20 minutes in which time it will seep a little moisture. Pour over the red wine vinegar and allow to steep for at least 20 minutes or preferably overnight, mixing occasionally to make sure all the ingredients are thoroughly combined.
2. To make the lamb patties, combine the mince, spices, freshly ground black pepper and salt. Knead this mixture for a minute or two until the lamb becomes sticky. Divide the mix into eight and shape into burger or kofte shape patties.
3. Preheat the BBQ. Brush the bars clean and wipe them down with a lightly oiled kitchen towel. Brush the lamb burgers with a little olive oil and season with salt and pepper. Grill for 6–8 minutes, turning several times during cooking. Leave them a little pink in the centre for the best results. Grill the pita bread on each side for 1 minute to warm through.
4. Build your own burgers with the tzatziki, tomatoes, pickled cabbage, a dollop of harissa and coriander.
5. Grill the capsicum for 8-10 minutes until the skin is blackened and blistered. I get the best results when I place the capsicum over an open flame and char, turning regularly. Place capsicum into a container and seal for 10 minutes. Peel off the skin and discard it along with the seeds. Rinse under water and pat dry with a paper towel.
6. Dry roast the cumin and fennel seeds in a small frying pan over low heat until fragrant and leave to cool, then use a mortar and pestle to grind them to a fine powder.
7. Drain the dried chilies reserving the soaking water and place in a food processor with the fresh chilli, peeled capsicum, roasted ground spices, garlic, smoked paprika and a pinch of salt. Add half the olive oil and process until smooth. Add the remaining oil and blend to emulsify. Add a little of the soaking water to loosen the paste if necessary.