Sweet and Spicy Red Fez Burger with Marrakesh Carrot Salad and Chermoula Mayonnaise

Ingredients

Marrakesh Carrot Salad:

• 1 lemon, juiced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground paprika
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon honey
• 1 teaspoon chopped fresh flat-leaf parsley
• 2 tablespoons extra virgin olive oil
• 1 pound carrots, peeled and grated

Chermoula Mayonnaise:

• 1/2 cup chopped fresh cilantro leaves
• 4 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon harissa (North African hot sauce)
• 1 lemon, juiced
• 1 teaspoon kosher salt
• 6 tablespoons extra-virgin olive oil
• 1 cup mayonnaise

Meat Patties:

• 1 1/2 pounds ground chuck
• 1/2 pound merguez (North African-style lamb sausage), casing discarded
• 2 ounces dried apricots, diced
• 2 ounces dried dates, diced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons chopped fresh cilantro leaves
• 3 tablespoons chopped fresh mint leaves
• 2 teaspoons harissa
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil, for brushing the grill rack
• 6 Kaiser (or hamburger) rolls, split
• 3 ounces red food coloring
• 3 cups shredded romaine lettuce

Directions

For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.

For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.