Harissa Lamb & Beef Burgers with Roasted Carrot Fries

Harissa Lamb & Beef Burgers

with Roasted Carrot Fries

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Chefs, it’s time to give ketchup the night off. Harissa—a hot, tasty North African chile paste made from dried peppers, garlic and spices—is the perfect condiment for these Mediterranean-inspired burgers. Its smoky depth accents the peppery arugula, tangy homemade pickles, juicy lamb and beef and rich, crumbled feta. A side of roasted, sweet and spicy carrot "fries" perfectly balances this delicious dinner.

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Harissa Lamb & Beef Burgers with Roasted Carrot Fries
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. In a small pot, heat 1½ cups of water to boiling on high. Peel the carrots and cut into ½-inch-thick sticks. Thinly slice the cucumber into rounds; place in a heatproof container (or bowl) with the vinegar. Peel the onion and halve crosswise; thinly slice one half into rings and small dice the remaining half. Halve the buns.

Make the carrot fries:
2 Make the carrot fries:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the pickles:
3 Make the pickles:

While the carrots roast, carefully pour the boiling water into the heatproof container of cucumber and vinegar, making sure the cucumber slices are completely submerged. Set aside to pickle, stirring occasionally, for at least 10 minutes.

Form & cook the burgers:
4 Form & cook the burgers:

While the carrots continue to roast, in a large bowl, combine the ground lamb and beef, breadcrumbs and as much of the diced onion as you’d like (you may have extra diced onion); season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ¾-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook, occasionally pressing the burgers down with a spatula, 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer the cooked burgers to a plate and set aside in a warm place. Wipe out the pan.

Toast the buns:
5 Toast the buns:

In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until crispy and lightly browned. Transfer the toasted buns to a clean, dry work surface.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

Spread the cut sides of the toasted buns with as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Top each bun bottom with as much of the sliced onion and pickles as you’d like (draining the pickles before adding). Top with the cooked burgers, cheese, arugula and bun tops. Divide between two plates. Serve with the carrot fries. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. In a small pot, heat 1½ cups of water to boiling on high. Peel the carrots and cut into ½-inch-thick sticks. Thinly slice the cucumber into rounds; place in a heatproof container (or bowl) with the vinegar. Peel the onion and halve crosswise; thinly slice one half into rings and small dice the remaining half. Halve the buns.

2 Make the carrot fries:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the carrot fries:
Make the pickles:
3 Make the pickles:

While the carrots roast, carefully pour the boiling water into the heatproof container of cucumber and vinegar, making sure the cucumber slices are completely submerged. Set aside to pickle, stirring occasionally, for at least 10 minutes.

4 Form & cook the burgers:

While the carrots continue to roast, in a large bowl, combine the ground lamb and beef, breadcrumbs and as much of the diced onion as you’d like (you may have extra diced onion); season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ¾-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook, occasionally pressing the burgers down with a spatula, 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer the cooked burgers to a plate and set aside in a warm place. Wipe out the pan.

Form & cook the burgers:
Toast the buns:
5 Toast the buns:

In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until crispy and lightly browned. Transfer the toasted buns to a clean, dry work surface.

6 Assemble the burgers & plate your dish:

Spread the cut sides of the toasted buns with as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Top each bun bottom with as much of the sliced onion and pickles as you’d like (draining the pickles before adding). Top with the cooked burgers, cheese, arugula and bun tops. Divide between two plates. Serve with the carrot fries. Enjoy!

Assemble the burgers & plate your dish: