Greek Lamb & MINUTE

MEAL

Beef Burgers
with Harissa Yogurt Sauce &
Carrot Fries

T I M E : 25-35 minutes
S E RV I N G S : 2

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.

M AT C H YO U R B L U E A P R O N W I N E

Light & Bright

Serve a bottle with this symbol for a great pairing.

Ingredients
KNICK KNACKS:

10 oz 2 1/2 cup 1 Tbsp 1

GROUND LAMB & POTATO BUNS PLAIN GREEK RED HARISSA PICKLED SHALLOT
BEEF BLEND YOGURT PASTE

3/4 lb 1 clove 1 oz 1 Tbsp

CARROTS GARLIC GOAT CHEESE ZA’ATAR
SEASONING*

* Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper

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1 1 Prepare the ingredients:
F F Place an oven rack in the center of the oven, then preheat to 450°F.
F F Wash and dry the fresh produce.
F F Peel the carrots; quarter lengthwise, then cut crosswise into 2-
inch pieces.
F F Peel and finely chop the garlic; using the flat side of your knife, smash
until it resembles a paste (or use a zester).
F F Halve the buns.
F F Roughly chop the shallot, discarding any liquid.

2 Roast the carrots:

F F 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.
2 3
F F Roast 15 to 17 minutes, or until lightly browned and tender when
pierced with a fork. Remove from the oven.

3 Form the patties:

F F While the carrots roast, in a bowl, combine the lamb and beef and
garlic paste; season with salt and pepper. Gently mix to combine.
F F Using your hands, form the mixture into two 1/2-inch-thick patties.
Transfer to a plate.

4 Cook the patties:

F F 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.
4
F F Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the yogurt sauce:

F F 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.

6 Toast the buns & serve your dish:

F F Add the buns to the pan of reserved fond, cut side down. Toast on
medium-high 30 seconds to 1 minute, or until browned.
F F 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.
5 6 F F Serve the burgers with the roasted carrots and any remaining yogurt
sauce on the side. Enjoy!

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