HARISSA MAYO
Steps:
- Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
CUMIN-SPICED BURGERS WITH HARISSA MAYO
Harissa is a North African (Tunisia) condiment and it is HOT! Therefore, use it slowly - so that you won't make it too spicy! The Moroccan flavors in these burgers -- shaped into ovals instead of the usual rounds -- include cumin, garlic and harissa. The sauce: a delectable mix of mayonnaise, carawasy seeds & some more harissa. This is a Melissa Rubel Jacobseon from F&W Magazine, October, 2009 edition - From: 15 Rules for Great Wine and Food Pairings.Wine Pairing: Spicy Washington Syrah: 2007 Dusted Valley Vintners Stained Tooth. ;).
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme.
- Form the meat into eight 3/4-inch-thick oval patties.
- In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
- Heat a grill pan.
- Cook the onions over moderate heat, turning once, until tender, about 10 minutes.
- Transfer to a plate and keep warm.
- Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes.
- Grill the rolls until lightly toasted, about 2 minutes.
- Meanwhile, mix the mayonnaise with the caraway seeds and the remaining 2 tablespoons of harissa; season with salt and pepper.
- Spread the mayo on the rolls.
- Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.
Nutrition Facts : Calories 581, Fat 28.6, SaturatedFat 7.5, Cholesterol 118.2, Sodium 651.9, Carbohydrate 40, Fiber 1.9, Sugar 3.9, Protein 39.1
MEAT LOAF BURGERS
These hearty meat loaf sandwiches are delightful for potluck dinners. Served on hamburger buns, the beefy patties get extra flavor when topped with the seasoned tomato sauce. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into 6 patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties. , Cover and cook on low for 7-9 hours or until meat is no longer pink. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.
Nutrition Facts : Calories 385 calories, Fat 14g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 34g protein.
MEATLOAF BURGERS WITH QUICK KETCHUP
Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Brush a baking sheet with oil; set aside. Make the burgers: In a medium bowl, mix beef, onion, parsley, breadcrumbs, egg, tomatoes, mustard, Worcestershire, 3/4 teaspoon salt, and 1/8 teaspoon pepper with your hands, just until combined. Do not overmix.
- Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake, flipping patties once, until cooked through, about 14 minutes.
- Meanwhile, make the ketchup: In a small saucepan over medium heat, stir together tomatoes, brown sugar, vinegar, and cloves. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes. Spoon ketchup over meatloaf burgers, and serve.
CHEF JOHN'S GRILLED BACON MEATLOAF BURGERS
I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I'll make a meatloaf just for the leftovers. I'll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on toast with ketchup. This recipe is basically that, plus bacon, in burger form.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 3h20m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
- Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 8.9 g, Cholesterol 164.6 mg, Fat 37.7 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 14 g, Sodium 1388.7 mg, Sugar 2.9 g
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