We first made this recipe about 4-5 yrs ago. While lamb does not agree with my body I do enjoy these very much and will make the personal sacrifice for enjoyment. The original recipe we got when trying Blue Apron for the first time. Loved everything we tried from them and would use them again. The recipe can be found here. The only thing that we have since changed when making these is the harissa paste is made from scratch using this recipe at allrecipes.com.

Ingredients

• 2 Whole Wheat Buns
• 2 Carrots
• 1 Persian Cucumber
• 1 Red Onion
• 1 oz Arugula
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Harissa Paste
• 1 oz Crumbled Feta Cheese
• ¼ cup Whole Wheat Breadcrumbs
• 1 Tsp Mediterranean Spice Blend (Ground Cumin & Caraway Seeds)
• 10 oz Ground Lamb & Beef Blend (We make this using 1 lb each of beef and lamb, it will give us enough for the whole year, just freeze what you don’t use.)

Cooking Directions

1. Preheat the oven to 475°F. Wash and dry the fresh produce. In a small pot, heat 1½ cups of water to boiling on high. Peel the carrots and cut into ½-inch-thick sticks. Thinly slice the cucumber into rounds; place in a heatproof container (or bowl) with the vinegar. Peel the onion and halve crosswise; thinly slice one half into rings and small dice the remaining half. Halve the buns.
2. Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3. While the carrots roast, carefully pour the boiling water into the heatproof container of cucumber and vinegar, making sure the cucumber slices are completely submerged. Set aside to pickle, stirring occasionally, for at least 10 minutes.
4. While the carrots continue to roast, in a large bowl, combine the ground lamb and beef, breadcrumbs and as much of the diced onion as you’d like (you may have extra diced onion); season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ¾-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook, occasionally pressing the burgers down with a spatula, 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer the cooked burgers to a plate and set aside in a warm place. Wipe out the pan.
5. In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until crispy and lightly browned. Transfer the toasted buns to a clean, dry work surface.
6. Spread the cut sides of the toasted buns with as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Top each bun bottom with as much of the sliced onion and pickles as you’d like (draining the pickles before adding). Top with the cooked burgers, cheese, arugula and bun tops. Divide between two plates. Serve with the carrot fries. Enjoy!