Lamb Burger With Harissa Mayo and Pickled Red Cabbage

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  Mayonnaise, Regular(240g)
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  Harissa Paste, Prepared(60g)
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  Mint, Fresh(60g)
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  Cabbage, Green(480g)
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  Vinegar, Apple Cider(120g)
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  Vinegar, Red Wine(120g)
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  Sugar, Granulated White(15g)
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  Garlic
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  1 teaspoon sea salt
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  1/2 teaspoon freshly cracked black pepper
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  Vegetable oil
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  Ground Lamb(907g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  1 tablespoon onion powder
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  Garlic powder(15g)
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  2 teaspoons freshly cracked black pepper
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  1 teaspoon kosher salt
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  Cheese, Goat(227g)
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  Bread, Brioche Bun

Instructions

1. 1Make the pickled red cabbage: In a large saucepan over high heat, combine the cabbage, both vinegars, sugar, garlic, salt, and pepper with 1 cup water. Bring to a boil and cook for 1 minute until the liquid is steaming and cabbage just begins to soften. Remove from heat and transfer the cabbage and liquid to a heat-proof airtight container. Refrigerate until completely cooled, at least 2 hours (the pickled cabbage keeps for two weeks refrigerated).
2. 2Make the harissa mayo: In a small bowl, whisk together the mayonnaise, harissa paste, and fresh mint until fully combined. Set aside.
3. 3In a large bowl, combine the ground lamb, Worcestershire sauce, garlic powder, salt, and pepper. Using your hands, gently mix until just incorporated—do not overmix. Divide the mixture into 6 equal portions and shape each into a ¾-inch thick patty.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed to avoid crowding, place the lamb patties in the skillet without moving them. Cook for 3–4 minutes until the bottoms are deeply browned and caramelized.
5. 5Flip the patties and cook for 3–4 minutes more over medium-high heat until the internal temperature reaches 160°F on an instant-read thermometer. During the last minute of cooking, top each patty with a portion of goat cheese and cover the skillet with a lid so the cheese melts.
6. 6Toast the brioche buns cut-side down in the same skillet over medium heat for 2–3 minutes until golden brown and lightly crispy.
7. 7Spread harissa mayo generously on the inside of each toasted bun. Layer the cooked lamb patties (cheese-side up) on the bottom halves, top with ¼ cup of drained pickled cabbage per burger, and cap with the top halves.
8. 8Divide the finished burgers evenly into 6 portions and serve immediately while warm.