Lamb Burger with Garlic Aioli and Carrot Fries

Preheat the oven to 200°C. Peel and mince the garlic. Roughly chop the mint leaves, discarding stems. Peel and cut the carrots into 1 cm thick sticks. Peel and cut the red onion in half; thinly slice half into rings; small dice the remaining half. Slice tomato into rings.

Place the carrot on a lined baking tray. Season with salt, pepper and half the Mediterranean spice mix, (use the other half of the spice in the burger patty). Drizzle with olive oil and toss to thoroughly coat. Roast, stirring halfway through, about 20 minutes (see tip), or until tender and browned. Remove from the oven and set aside. Leave the oven on.

While the carrots are roasting, combine the lamb mince, panko bread crumbs, remaining spice mix, minced garlic, mint and as much diced onion as you’d like (you may have extra) in a large bowl; season with salt and pepper. Gently mix to incorporate, form into 2 patties using your hands.

In a large non stick pan, heat olive oil on medium heat until shimmering. Add the patties and cook for 5-6 minutes per side, or until cooked to your desired degree of doneness. Transfer cooked patties to a plate; when cooled slightly, split patties in half cross ways (see tip). Set aside in a warm place.

Tip! If you like you can lightly cook onion rings in this step if you prefer.

Cut the Turkish bread in half. On a second lined baking tray, add the bread, cut side up and drizzle with a little olive oil. Add to the oven when there is only 3-5 minutes cooking time remaining for the patties.

To assemble the burgers, spread a thin layer of the garlic aioli onto the insides of the toasted bread. Place baby spinach onto the bottom halves of the buns then top with a patty, as many of the onion rings as you’d like and sliced tomato. Serve with carrot fries and your choice of beer. Enjoy!

Tip! Use 2 patty halves across each burger.

Preheat the oven to 200°C. Peel and mince the garlic. Roughly chop the mint leaves, discarding stems. Peel and cut the carrots into 1 cm thick sticks. Peel and cut the red onion in half; thinly slice half into rings; small dice the remaining half. Slice tomato into rings.

Place the carrot on a lined baking tray. Season with salt, pepper and half the Mediterranean spice mix, (use the other half of the spice in the burger patty). Drizzle with olive oil and toss to thoroughly coat. Roast, stirring halfway through, about 20 minutes (see tip), or until tender and browned. Remove from the oven and set aside. Leave the oven on.

While the carrots are roasting, combine the lamb mince, panko bread crumbs, remaining spice mix, minced garlic, mint and as much diced onion as you’d like (you may have extra) in a large bowl; season with salt and pepper. Gently mix to incorporate, form into 2 patties using your hands.

In a large non stick pan, heat olive oil on medium heat until shimmering. Add the patties and cook for 5-6 minutes per side, or until cooked to your desired degree of doneness. Transfer cooked patties to a plate; when cooled slightly, split patties in half cross ways (see tip). Set aside in a warm place.

Tip! If you like you can lightly cook onion rings in this step if you prefer.

Cut the Turkish bread in half. On a second lined baking tray, add the bread, cut side up and drizzle with a little olive oil. Add to the oven when there is only 3-5 minutes cooking time remaining for the patties.

To assemble the burgers, spread a thin layer of the garlic aioli onto the insides of the toasted bread. Place baby spinach onto the bottom halves of the buns then top with a patty, as many of the onion rings as you’d like and sliced tomato. Serve with carrot fries and your choice of beer. Enjoy!

Tip! Use 2 patty halves across each burger.