Moroccan-Spice Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 940
- Total Fat
- 57 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 112 milligrams
- Sodium
- 1106 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 7 grams
- Protein
- 34 grams
- Sugar
- 16 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 pound frozen sweet potato fries
Kosher salt
1 3/4 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1/2 cup mayonnaise
2 tablespoons harissa paste
3 cloves garlic, grated
1 1/2 pounds ground beef
1/4 cup finely chopped fresh parsley
Freshly ground pepper
1 tablespoon vegetable oil
4 sesame buns, split and toasted
Sliced tomatoes, baby arugula and pitted cured olives, for topping
Directions
- Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
- Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
- Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.