The pistachio pesto is also great with grilled salmon or in pasta with feta.
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Yields:
4
Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
Cal/Serv:
690
Ingredients
500 g20% fat lamb mince
50 g dried apricots, finely chopped
1 Tbsp. rose harissa (we used Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa)
100 g light mayonnaise
1 Tbsp. tahini
100 g pickled pink onions
100 g pickled red cabbage
Olive oil, for rubbing
4 brioche burger buns
Handful spinach leaves
For the pistachio pesto (makes 220g)
75 g pistachios
50 g Parmesan, grated
3 cloves garlic
15 g mint, leaves picked
100 ml extra virgin olive oil* We used GH Pantry Partner, Citizens of Soil
Directions
Step 1For the burgers, put the mince in a bowl with the dried apricots, harissa and plenty of seasoning. Mix to combine and shape into 4 patties. Transfer to a plate, cover and chill for at least 30min.
Step 2For the pistachio pesto, put all ingredients in a mini food processor and blitz to a sauce, leaving a bit of texture in nuts. Add more oil until you have the desired consistency – don’t make it too loose.
Step 3Remove the burgers from the fridge and allow to come to room temperature. Meanwhile, mix the mayonnaise and tahini together and, in a separate bowl, the pickled onions and cabbage.
Step 4Heat a large frying or griddle pan over a medium heat. Rub a little oil over each burger and fry for 8-10min, turning halfway, until cooked through. Remove and cover with foil while you toast the buns in the lamb fat in the pan.
Step 5Spread the burger bun bases with tahini mayo and add a few spinach leaves. Top with a burger, 1tbsp pistachio pesto and some of the onions and cabbage. Finish with the bun lid and serve.
GH TIP
These would also be great stuffed into fluffy pitta breads instead of burger buns.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
