Mediterranean Lamb Burger with Harissa Fetta & Roasted Carrot Fries
  • Prep time: 30 minutes
  • Calories: 700
Harissa is a Tunisian condiment made from a combination of sweet red peppers, chilies, garlic and traditional North African spices. Despite being a little on the spicy side, harissa is the perfect addition to these burgers. A small dollop of harissa will accentuate the juicy lamb and rich crumbled fetta of this tasty burger. Share your homemade burger on Instagram #youplateit
  • 1 of Garlic Clove
  • 1 2 Pack of Hamburger Buns
  • 1 Small Bunch of Mint
  • 1 of Pickles
  • 2 of Carrot
  • 1 of Red Onion
  • 300 g of Lamb Mince
  • 30 g of Fetta Cheese
  • 1 12 Tbsp of Harissa Paste (Classic)
  • 12 Tbsp of Mediterranean Spice Mix
  • 40 g of Baby Spinach

Prepare Ingredients:

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.

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 20-22 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 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).

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 harissa paste (see tip) onto the insides of 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’d like, then top with a burger patty and fetta. Serve with carrot fries and your choice of beer. Enjoy!