• Juice ½ lemon; save the remainder for another use. [Juice 1 lemon; save the remaining lemon for another use.]
• Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
• Strip the mint leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together 1 tablespoon [2 TBL] lemon juice, 2 teaspoons [4 tsp] oil, and one-third of the chraime spice blend. Add the carrot ribbons and mint and toss to coat; season to taste with salt and pepper and as much of the remaining chraime spice blend as you like. 

• Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
• Using wet hands, form the meat into two [four] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 4 to 6 minutes per side. Transfer to a plate. Meanwhile, prepare the remaining ingredients.

• Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use. 
• Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.

Transfer the lettuce leaves to individual plates. Top with the burgers, spread each with 1 tablespoon red pepper vinaigrette, and garnish with the zucchini ribbons. Serve the carrot salad and remaining vinaigrette on the side.