Chermoula Burger with Harissa Dip

1. Combine the ground beef or lamb with onion, minced garlic, egg, and breadcrumbs. Mix everything together until well combined.

2. Shape the mixture into 10 burger patties.

3. Grill the patties for about 4–5 minutes on each side.

4. Cook the fries according to the instructions on the pack, until crispy and golden. For the crudités, slice carrot and beetroot into thin strips. The radishes can be kept whole. Put them in cold water with ice.

5. Mix the plain yoghurt with Harissa Sauce to make a creamy and spicy dip.

6. Heat the pita breads or burger buns. Put a burger patty on each pita or bun, then add a dollop of Chermoula Pesto on top. Drizzle with Tahini Sauce, add fresh tomato slices and the optional labneh.

7. Serve the Chermoula Burgers with crispy fries and Santa Maria Harissa Sauce for dipping. Or, serve with vegetable crudités and Harissa dip.

Allergens
Santa Maria Tahini Sauce: Sesame
Breadcrumbs, pita bread or burger buns: Gluten
Burger patties: Egg
Labneh: Milk