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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.

Ethan Mick

with Harissa Yogurt Sauce & Carrot Fries

Greek Lamb & Beef Burgers

Ground Lamb & Beef Blend

Potato Buns

Carrots

Garlic

Plain Greek Yogurt

Red Harissa Paste

Pickled Shallot

Goat Cheese

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Ingredients

oven

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.

Prepare the ingredients:

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.

Roast the carrots:

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.

Form 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.

Cook the patties:

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.

Make the yogurt sauce:

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!