Cumin Spiced Burgers With Harissa Mayo Recipes
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
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- 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 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.
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