Mediterranean Lamb Burger with Harissa & Roasted Carrot Fries

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. 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.

Make Carrot Fries:

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, stirring halfway through, about 20 to 22 minutes, or until tender and browned. Remove from the oven and set aside.

Make Burgers:

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 extra; season with salt and pepper. Gently mix to incorporate. Using your hands, form into patties.

Cook Burgers:

In a large non stick pan, heat olive oil on medium until shimmering. 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. Note: If you prefer to cook the onion rings for your burger, cook it now.

Toast Buns:

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

You Plate It:

To assemble the burgers, spread a thin layer of the harissa paste it's spicy so add to your liking onto the insides of the top half of the toasted bun. Place as much of the onion rings and pickles as you’d like onto the bottom halves of the buns then top with a burger patty and fetta. Serve with carrot fries and your choice of beer. Enjoy!