Ingredients:
- 500g ground lamb
- 2 tablespoons harissa paste
- Salt and pepper to taste
- 4 burger buns
- 200g haloumi cheese, sliced
- 4 large carrots, peeled and thinly sliced into ribbons
- 1 cup all-purpose flour
- 2 cups vegetable oil for frying
- 4 tablespoons Greek yogurt
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil
- Lettuce leaves for garnish
- Sliced tomatoes for garnish
- Sliced red onion for garnish
Instructions:
Put the harissa paste and ground lamb in a bowl and mix them together
Add pepper and salt
Split the mixture in half and shape each half into a burger patty
Get a grill or grill pan hot, but not too hot
The lamb patties should be cooked for four to five minutes on each side, or until they are done the way you like them
Also, toast the burger buns on the grill until they are just barely golden
In a deep frying pan over medium-high heat, heat the vegetable oil while the lamb patties are cooking
Toss the carrot ribbons in the flour and shake off the extra
Fry them in batches until they are golden brown and crispy
Take it off and let it dry on paper towels
To make a yogurt sauce, mix the Greek yogurt and chopped mint leaves in a small bowl
Brush the haloumi slices with olive oil and put them on the grill for one to two minutes on each side, or until they get grill marks and start to get a little soft
Put a small amount of the mint yogurt sauce on the bottom half of each toasted bun before putting the burgers together
On top of the lamb patty, put the grilled haloumi slices, then the crispy carrot ribbons, lettuce leaves, tomato slices, and red onion slices
Place the other half of the toasted bun on top and use a toothpick to hold it in place if needed
Enjoy your Harissa Lamb Crispy Carrot and Haloumi Burger while it's still hot
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