Mediterranean Lamb Burger with Harissa Fetta & Roasted Carrot Chips

Preheat the oven to 200°C. Peel and mince the garlic. Split the buns. Roughly chop the mint leaves, discarding stems. Thinly slice the pickles. Peel and cut the carrots into 1 cm thick sticks. Peel and cut the red onion in half - thinly slice half into rings, mince the remaining half.

Place the carrots on a lined baking tray. Season with salt, pepper and the Mediterranean spice mix. Drizzle with olive oil and toss to thoroughly coat. Roast for about 20-22 minutes, stirring halfway through or until tender and browned. Remove from the oven and set aside.

While the carrots are roasting, in a large bowl, combine the lamb mince, minced garlic, mint and as much minced onion as you’d like (you may have some leftover). Season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into patties.

In a large non stick pan, heat olive oil on medium until hot. Add the patties and cook for 5-6 minutes per side or until cooked to your desired degree of doneness. Transfer cooked burgers to a plate and set aside in a warm place as you continue cooking. Wipe out the pan (see note).

Tip! You can add a lid to speed up the cooking of the patties. If you prefer to cook the onion rings for your burger, cook them now.

In the same pan, heat olive oil on medium until hot. Add the buns, cut side down, and toast about 30 seconds, or until lightly browned. Transfer the toasted buns to a clean work surface.

To assemble the burgers, spread harissa paste (see tip) on to the top half of the toasted bun. Arrange a layer of baby spinach on the bottom half of the bun. Add as much of the onion rings and pickles as you would like, then top with a burger patty and fetta. Serve with carrot fries and Enjoy!

Tip! The harissa is spicy so add to your liking or leave out for the young ones if preferred.

Preheat the oven to 200°C. Peel and mince the garlic. Split the buns. Roughly chop the mint leaves, discarding stems. Thinly slice the pickles. Peel and cut the carrots into 1 cm thick sticks. Peel and cut the red onion in half - thinly slice half into rings, mince the remaining half.

Place the carrots on a lined baking tray. Season with salt, pepper and the Mediterranean spice mix. Drizzle with olive oil and toss to thoroughly coat. Roast for about 20-22 minutes, stirring halfway through or until tender and browned. Remove from the oven and set aside.

While the carrots are roasting, in a large bowl, combine the lamb mince, minced garlic, mint and as much minced onion as you’d like (you may have some leftover). Season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into patties.

In a large non stick pan, heat olive oil on medium until hot. Add the patties and cook for 5-6 minutes per side or until cooked to your desired degree of doneness. Transfer cooked burgers to a plate and set aside in a warm place as you continue cooking. Wipe out the pan (see note).

Tip! You can add a lid to speed up the cooking of the patties. If you prefer to cook the onion rings for your burger, cook them now.

In the same pan, heat olive oil on medium until hot. Add the buns, cut side down, and toast about 30 seconds, or until lightly browned. Transfer the toasted buns to a clean work surface.

To assemble the burgers, spread harissa paste (see tip) on to the top half of the toasted bun. Arrange a layer of baby spinach on the bottom half of the bun. Add as much of the onion rings and pickles as you would like, then top with a burger patty and fetta. Serve with carrot fries and Enjoy!

Tip! The harissa is spicy so add to your liking or leave out for the young ones if preferred.