Future Farm harissa burgers with crispy carrot fries

Future Farm harissa burgers with crispy carrot fries

Middle Eastern
20 mins Prep · 30 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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Preheat 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.