250g (1 cup) natural Greek yoghurt
1 cucumber, deseeded, chopped
1 tbs finely chopped mint
1 garlic clove, peeled, crushed
1 tbs l lemon juice
2 tbs olive oil
Juice of 1 small lemon
1 bunch parsley, leaves intact
1 garlic clove, peeled, finely diced
1 Lebanese cucumber, finely diced
1 red onion, peeled, thinly sliced
6 iceberg lettuce leaves, shredded
425g can chickpeas, drained, rinsed
425g can four-bean mix, drained, rinsed
425g can lentils, drained, rinsed
4 coriander roots
½ red onion, peeled, diced
½ cup chopped coriander
1 garlic clove, peeled
½ tsp chilli flakes
1 tsp ground cumin powder
1 tsp ground coriander
1 tsp fennel seeds, toasted
35g (½ cup) fresh breadcrumbs
1. To make harissa, cook capsicum over an open flame for 10 minutes or until black and charred. Place in a bowl and cover with cling film. Stand 10 minutes, then peel and discard seeds and core.
2. Place capsicums with remaining ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.
3. To make burger patties, place all ingredients in a food processor and preocess until combined. Shape into 4 patties, then refrigerate until firm.
4. To make tzatziki, place all ingredients in a small bowl and stir to combine.
5. To make parsley salad, whisk oil and lemon juice in a large bowl. Season with salt and pepper, then add remaining ingredients and toss to combine.
6. Grease a frying pan with vegetable oil, then place over medium heat. Add patties and cook for 2-3 minutes on each side or until golden brown.
7. To assemble, spread harissa on bun base. Top with lettuce, burger patty, tzatziki and parsley salad. Finish with bun top to serve.
• This harissa would also be delicious served with grilled fish, chicken or steak.
• Refrigerating the burger patties before cooking helps them to firm up, making them easier to handle during cooking.
• We used conventional burger buns but you could use wholemeal, sourdough or even French baguettes.
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