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

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This was HANDS DOWN the best burger I have ever had. My husband aggreed. Some changes I made:
-I added 3/4 a cup of water to the burgers (a chef taught me that to make them juicier
-used reg tapatio hot sauce instead of the specialty hot sauce
-subbed chopped raisins for the appricots
-I also left out the food coloring
We will make these again FOR SURE!

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Followed exact recipe but made small meatballs. Toothpicks in each and served with Chermoula mayo. Great feedback from guests.

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Just finished dinner, these were awsome. I found a recipe for harissa online, had dried chilies in the freezer, and alll of the herbs growing in the garden. Hubby thought it was a bit spicy, I happen to like it that way. He's a sport and knows where his next meal comes from. I wouldn't hesitate to make these again. Give yourself some time, it took a while as I made the harissa, toasted corriander seeds before grinding, ground the caraway seeds, yada-yada-yada. I buy a lot of my spices whole from the Indian Market then toast and grind them. Would recomend that to anyone with access to whole seeds. The money saved is amazing, plus you grind in small amounts and it stays fresh.

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I've made this burger twice -- once normal size and once in my slider-maker pan that makes 5 at a time. This is the most flavorful and juicy burger I've ever had, let alone made. I used ground lamb instead of lamb sausage and substituted an Asian hot sauce I had in my fridge because I didn't have, and couldn't find, harissa. I got rave reviews from everybody. GREAT recipe!!

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amazing!!

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I made these for a pool party and everyone loved them.