MOROCCAN-SPICE BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 940, Fat 57 grams, SaturatedFat 12 grams, Cholesterol 112 milligrams, Sodium 1106 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 34 grams, Sugar 16 grams
MOROCCAN HAMBURGERS
Make and share this Moroccan Hamburgers recipe from Food.com.
Provided by bmcnichol
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and shape into 8 patties.
- Cover and chill at least 2 hours.
- If making for OAMC, put in freezer bag and freeze 5 to 6 months.
- Thaw before grilling.
- To make, grill, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until beef is no longer pink.
Nutrition Facts : Calories 277.8, Fat 18, SaturatedFat 6.9, Cholesterol 103.5, Sodium 401.9, Carbohydrate 4.9, Fiber 0.7, Sugar 0.9, Protein 22.8
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN HAMBURGERS
Make and share this Moroccan Hamburgers recipe from Food.com.
Provided by HeatherJS
Categories Meat
Time 20m
Yield 8 hamburgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients thoroughly; shape into 8 patties. Cover and chill at least 2 hours. For freezer cooking, freeze for 4-6 months. Thaw before grilling.
- Grill, covered with grill lid, over medium-high heat (350 to 400) 6 to 8 minutes on each side or until beef is no longer pink.
Nutrition Facts : Calories 230.6, Fat 12.3, SaturatedFat 4.9, Cholesterol 100.2, Sodium 401.7, Carbohydrate 4.2, Fiber 0.6, Sugar 0.7, Protein 24.3
MOROCCAN BURGERS WITH SPICY MAYO
A great twist to the classic burger. Choose ground chicken or turkey and add all of the delicious ingredients for a taste explosion! This is a delicious Chateliaine Magazine recipe. Enjoy!
Provided by Nif_H
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Oil grill. Heat barbecue to medium. In a small bowl, stir mayo with lemon juice, cilantro, garlic, cumin, paprika and cayenne.
- In a medium bowl, whisk egg. Stir in bread crumbs, salt and pepper. Add chicken, olives and apricots. Mix well. Divide into 4 portions, then shape into burgers ½ inches (1 cm) thick. Make a shallow depression in centre of each to prevent puffing. Slice zucchini lengthwise. Barbecue with lid closed until zucchini have grill marks, 5 min, and burgers are cooked, 5 to 6 min per side. Good tucked into pitas with onions and peppers. Dollop with spiced mayo.
Nutrition Facts : Calories 370.4, Fat 14.5, SaturatedFat 3.9, Cholesterol 144, Sodium 462.1, Carbohydrate 33.3, Fiber 3.6, Sugar 9.4, Protein 28.4
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
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- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick.
- Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
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