Lamb Burger With Harissa Mayo and Pickled Red Cabbage
This Lamb Burger With Harissa Mayo and Pickled Red Cabbage provides 36g protein and 883 calories per serving—a higher-calorie sandwich for training days. Batch-preps 6 servings in quick time, letting you grab a ready-made burger instead of assembling on the fly. Use on high-activity days when you need the extra 200+ calories without counting.
Ingredients
- •Mayonnaise, Regular(240g)
- •Harissa Paste, Prepared(60g)
- •Mint, Fresh(60g)
- •Cabbage, Green(480g)
- •Vinegar, Apple Cider(120g)
- •Vinegar, Red Wine(120g)
- •Sugar, Granulated White(15g)
- •Garlic
- •1 teaspoon sea salt
- •1/2 teaspoon freshly cracked black pepper
- •Vegetable oil
- •Ground Lamb(907g)
- •Worcestershire Sauce(30g)
Lea & Perrins is the standard. A little goes a long way.
- •1 tablespoon onion powder
- •Garlic powder(15g)
- •2 teaspoons freshly cracked black pepper
- •1 teaspoon kosher salt
- •Cheese, Goat(227g)
- •Bread, Brioche Bun
Instructions
- 1Make the pickled red cabbage: In a large saucepan over high heat, combine the cabbage, both vinegars, sugar, garlic, salt, and pepper. Add 1 cup water. Bring to a boil and cook for one minute. Remove the pan from the heat and immediately transfer the cabbage and liquid to a heat-proof container with a tight fitting lid. Transfer to the refrigerator and allow to cool completely before using. The pickled cabbage will keep for two weeks, stored in the fridge in an airtight container.
- 2Make the harissa mayo: In a small bowl, whisk together the mayonnaise, harissa, and mint.
- 3Preheat the grill on high. Lightly coat the grates with vegetable oil.
- 4Make the lamb burger patties: In a large bowl, combine the ground lamb, Worcestershire, onion powder, garlic powder, pepper, and salt. Using your hands, gently mix until the ingredients are fully incorporated. Divide the lamb burger mixture into six equal portions and shape into ¾-inch thick patties.
- 5Place the lamb burger patties on the grill and cook without moving until the bottoms are nicely charred, about 3 minutes. Flip and continue cooking until the internal temperature of the burger reaches 160°F on an instant-read thermometer.
- 6Meanwhile, place the brioche buns on the grill, cut side down. Cook until lightly toasted, about 2 to 3 minutes. Generously spread harissa mayo on the inside of each bun.
- 7Place the grilled burgers on the bottom halves of the buns. Top with chèvre and about ¼ cup of drained pickled cabbage per burger. Finish with the top halves of the buns and serve.
Nutrition — Per Serving
883
calories
36g
protein
75g
fat
- Carbohydrates
- 17g
- Saturated fat
- 25.9g
- Sodium
- 890 mg
- Dietary fiber
- 6.5g
6 servings per batch · ~379g each
Macro data sourced from USDA FoodData Central
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How much protein does Lamb Burger With Harissa Mayo and Pickled Red Cabbage have per serving?
Each serving contains 36g of protein and 883 calories with 75g fat and 17g carbs. This is a high-calorie, fat-dense option that should be counted carefully within daily targets.
How long does Lamb Burger With Harissa Mayo and Pickled Red Cabbage take to prep?
Quick prep on the stovetop yields 6 servings from a single batch, scaling efficiently across multiple meals. The pickling and assembly come together rapidly for convenient grab options.
Is Lamb Burger With Harissa Mayo and Pickled Red Cabbage good for muscle gain?
At 36g protein and 883 calories per serving, this recipe suits muscle gain phases where you're eating in a surplus and calories are less restrictive. The calorie density makes it ideal for weight gain periods requiring high intake.
