These burgers get exciting Mediterranean flavor from a sauce of Greek yogurt, goat cheese, and harissa—a smoky paste made from red chile peppers. We’re pairing the burgers with carrot fries, simply dusted with herby za’atar before roasting.
Ingredients
Ingredients
- 10 oz Ground Lamb & Beef Blend
- 2 Potato Buns
- 3/4 lb Carrots
- 1 Garlic
- 1/2 c Plain Greek Yogurt
- 1 tbsp Red Harissa Paste
- 1 Pickled Shallot
- 1 oz Goat Cheese
- 1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Instructions
Instructions
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2- inch pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. Roughly chop the shallot, discarding any liquid.
Roast the carrots:
Place the sliced carrots on a sheet pan. Drizzle with olive oil and season with the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Form the patties:
While the carrots roast, in a bowl, combine the lamb and beef and garlic paste; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
Cook the patties:
While the carrots continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Make the yogurt sauce:
While the patties cook, in a bowl, combine the yogurt, harissa paste, and cheese (crumbling before adding). Drizzle with olive oil and season with salt and pepper to taste.
Toast the buns & serve your dish:
Add the buns to the pan of reserved fond, cut side down. Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface. Build the burgers using the toasted buns, cooked patties, sliced shallot, and as much of the yogurt sauce as you’d like. Serve the burgers with the roasted carrots and any remaining yogurt sauce on the side. Enjoy!