Harissa-spiced lamb burgers with sweet potato wedges
A dollop of spicy harissa gives these burgers a great chilli kick, while the yogurt cools it down
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with 1 tbsp olive oil and some salt. Put on a baking tray in the oven and cook for 20-25 minutes until tender.
- Mix together the lamb, onion and harissa and season really well. Form into 4 burgers. Griddle or grill for 4-5 minutes on each side until cooked through. Mix the cucumber into the yogurt and season.
- Put the burgers into the buns on top of some rocket leaves. Put a dollop of the yogurt on each burger and serve the rest on the side with the sweet potato wedges.
Per serving
502 kcalories, protein 29.4g, carbohydrate 69.1g, fat 14 g, saturated fat 5.5g, fibre 5.7g, salt 1.33 g
Recipe from olive magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8171/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
Per serving
502 kcalories, protein 29.4g, carbohydrate 69.1g, fat 14 g, saturated fat 5.5g, fibre 5.7g, salt 1.33 g





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