Moroccan Lamb Burger
Mint and harissa star in this alternative red meat recipe.
"Don't be afraid to try meat other than beef in burger form," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "Tender lamb is a great source of vitamin B-12 and it's extremely flavorful, especially with the addition of fresh mint ground into the patty and herb-packed harissa."
This recipe is part of our meal prep series. Click here for all the details.
For the Simple Salad
- 1 large handful arugula
- 1 Persian cucumber
- 1 handful radicchio
- ½ cup quinoa, cooked
- ¼ avocado
Preheat the oven to 450.
Combine lamb, salt, pepper, and mint.
Place on a tray on top of one slice of onion and spread half of harissa on top.
Place two slices of onion on top of burger.
Roast for 17 minutes or until meat reaches 145 degrees on a meat thermometer.
- Spread additional harissa on top and sprinkle with feta.
Store in an airtight container in the fridge.
For the Side Salad
In a small salad container, combine arugula, cucumber, and radicchio.
At Your Desk
Combine salad greens with quinoa and avocado.
Dress with oregano oil and lemon wedge from the condiment kit.
Heat lamb burger in the microwave for one minute and serve on top of salad with harissa hummus.