To get the carrots extra crispy, fry them in a pot of oil, heated to 180°C, for approx. 5 minutes, or until caramelised
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 726 |
| Fat | 29.7g |
| Saturates | 8.2g |
| Protein | 40.7g |
| Carbs | 73.5g |
| Sugars | 12.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper.
Peel and thinly shred the carrots. Combine 1 tablespoon of oil and salt in a large bowl and toss the carrots in the mixture. Arrange on the baking sheet. Place in the oven and roast until golden and crispy, approx. 10 minutes.
Crumble the feta into a small bowl and add the yoghurt and combine. Refrigerate until needed.
Preheat a large non-stick pan until smoking hot.
Working in batches, add 1-2 teaspoons of the harissa paste to the pan and place 2 or 3 patties over the paste. Cook the patties for 3 minutes then turn and cook on the other side. Repeat with the remaining patties.
Slice the buns in half, brush with 2 tablespoons of olive oil and toast them in the pan. Set aside.
Assemble the burgers by spreading 1 tablespoon of the yoghurt-feta mixture on the base of each bun, then top with baby spinach, two patties, another tablespoon of the yoghurt-feta mixture and finish off with the crispy carrots and Sriracha (or hot sauce of choice). Replace the tops of each bun.
Serve immediately.
