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)
For the lime creme fraiche:
4 Tbsp creme fraiche
Juice of 1/2 lime
Finely grated zest of 1 lime
To make sliders – heat olive oil in a pan and sweat the onion and garlic gently for 8-10 minutes, or until soft.
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.
Shape into 12 patties, 5cm wide and 2cm thick. Refrigerate.
When ready, heat a pan over high heat and cook for 2-3 minutes each side. Split and lightly toast buns.
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