Harissa Spiced Lamb Sliders

 Using Alexandra’s Harissa




For the sliders:

12 slider sized burger buns, approximately 5cm wide
1 tsp olive oil
1 onion finely chopped
1 garlic clove finely chopped
2 Tbsp Alexandra’s Harissa (mixed with equal parts olive oil to create a paste)
1 red chilli, deseeded and finely chopped
1 tsp smoked paprika
500g minced lamb (or any similar mince)
1 sprig fresh coriander
1 sprig fresh mint

Spinach leaves (optional)

Chutney (optional)


For the lime creme fraiche:

4 Tbsp creme fraiche
Juice of 1/2 lime
Finely grated zest of 1 lime



  1. To make sliders – heat olive oil in a pan and sweat the onion and garlic gently for 8-10 minutes, or until soft.

  2. Add Alexandra’s Harissa, chilli and paprika and cook for a further 5 minutes. Allow to cool, put in a bowl and add mince and herbs. Mix well.

  3. Shape into 12 patties, 5cm wide and 2cm thick. Refrigerate.

  4. When ready, heat a pan over high heat and cook for 2-3 minutes each side. Split and lightly toast buns.

  5. Add 1 tsp of creme fraiche on one side of the bun. Add patties, spinach and chutney if using, and serve.


Photography and styling by Emma Boyd


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