4
Photo, Roberto Caruso
1 large sweet potato, cut into 3/4-in. wedges
1 large red onion, cut into 3/4-in. rounds
1 tbsp canola oil
1/2 cup 2% Greek yogurt
2 1/2 tbsp harissa paste, divided
400 g lean ground beef
1/4 tsp salt
4 slices mozzarella
4 hamburger buns, halved
2 cups baby arugula
PREHEAT barbecue to medium. Arrange sweet potato and onion in a single layer on a baking sheet. Drizzle with oil, tossing to coat and keeping onion rounds intact.
COMBINE 1/4 cup yogurt and 1/2 tbsp harissa in a small bowl. Set aside. Combine beef and remaining 1/4 cup yogurt, remaining 2 tbsp harissa and salt in a large bowl. Divide into 4 portions, then shape into 4 1/2-in.-wide patties. (Mixture will be wet.)
OIL grill. Arrange sweet potato and onion on one side of grill. Cook, with lid closed, until slightly charred on the outside and a paring knife is easily inserted[O] , 5 to 6 min per side. (Flip onion carefully to keep rings together.)
GRILL burgers 2 min, then flip and top with cheese. Cook until no longer pink in the centre and cheese is melted, about 2 more min. Serve burgers on buns, topped with grilled onion and arugula, alongside sweet potato. Add reserved harissa yogurt to burgers or use as dip for sweet potato.
Calories 934, Protein 38g, Carbohydrates 67g, Fat 58g, Fibre 9g, Sodium 984mg.
Kitchen Tip: Different brands of harissa differ in spice levels. Taste the paste first because often a little goes a long way.
Kitchen Tip: Toast buns on the grill for 1 to 2 min, if desired.