harissa lamb, crispy carrot and haloumi burger
- 2 carrots, peeled and shredded
- ¼ cup (60g) shredded ginger
- sea salt and cracked black pepper
- ⅓ cup (80ml) extra virgin olive oil
- 1 cup (70g) fresh breadcrumbs
- ¼ cup (60ml) milk
- 500g lamb mince
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 cup mint leaves, finely chopped
- ¼ cup (75g) harissa paste
- 1 eschalot (French shallot), finely chopped
- 1 egg
- 200g haloumi, sliced
- 4 burger buns, halved
- ½ cup (150g) whole-egg mayonnaise
- 2 cups (80g) baby kale leaves
- ½ cup (160g) caramelised chilli and rum jam+
Preheat oven to 200°C (400°F). Place the carrot and ginger in a medium bowl. Add the salt, pepper and 2 tablespoons of the oil and mix well to combine. Place on 2 large oven trays and cook, turning halfway, for 15 minutes or until crispy.
While the carrot and ginger mixture is cooking, place the breadcrumbs and milk in a large bowl and stir to combine. Set aside for 5 minutes. Add the mince, parsley, mint, harissa, eschalot and egg and mix well. Divide into 4 portions, roll into balls and shape into patties.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium heat. Cook the patties for 5–6 minutes each side or until cooked through. Set aside and keep warm.
Using paper towel, wipe the pan clean. Heat the remaining oil over high heat. Cook the haloumi for 1–2 minutes each side or until golden brown. Spread the base of the bun halves with mayonnaise and top with the kale, patties, caramelised chilli and rum jam, haloumi and carrot and ginger mixture. Top with the remaining bun halves and serve. Makes 4.
+ We used our caramelised chilli and rum jam (recipe in Summer issue #91) in this burger, but you can use any store-bought chilli sauce.
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