Harissa Turkey Burgers Recipes

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HARISSA TURKEY BURGERS



Harissa turkey burgers image

Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains

Provided by Esther Clark

Categories     Dinner

Time 1h5m

Number Of Ingredients 16

250g pouch mixed grains (or 250g cooked mixed grains)
500g lean turkey breast mince
2 large garlic cloves , finely grated
1 tsp coriander seeds , toasted and crushed
4 tbsp rose harissa
small bunch parsley , finely chopped
2 red peppers
150g rocket
2 tbsp rapeseed oil
1 lemon , juiced
3 cooked beetroot , grated
4 wholemeal seeded buns , toasted, to serve
1 medium courgette
½ small bunch dill , finely chopped
4 tbsp fat-free Greek yogurt
2 tbsp low-fat mayonnaise

Steps:

  • Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.
  • To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.
  • Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips.
  • Toss the rocket with half the oil and lemon juice.
  • Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.

Nutrition Facts : Calories 500 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

BAKED TURKEY BURGERS WITH HARISSA YOGURT SAUCE



Baked Turkey Burgers with Harissa Yogurt Sauce image

My usual "beef" with turkey burgers (haha) is that they often end up kind of dry and bland. Not these. They are juicy and so flavorful. The secret? A good amount of harissa and lots of aromatics mixed into the burger patties, then topping them with a quick yogurt sauce made with lemon, mint and more harissa.

Provided by Jaymee Sire

Categories     main-dish

Time 1h10m

Yield 3 to 4 burgers

Number Of Ingredients 18

Nonstick cooking spray (optional)
1 pound ground turkey
2 heaping tablespoons harissa (or less, if desired)
1 small onion, grated
2 cloves garlic, minced
2 tablespoons chopped fresh herbs of your choice (I use basil)
3/4 cup panko
1 large egg (or 2 large egg whites if you prefer)
Kosher salt and freshly ground black pepper
3 or 4 burger buns
Baby spinach and sliced red onions, for serving
One 6-ounce container Greek yogurt or sheep's milk yogurt
2 teaspoons harissa
1 tablespoon grated onion
1 clove garlic, minced
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh mint
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the burgers: Line a baking sheet with aluminum foil or coat with cooking spray.
  • Combine the turkey, harissa, onion, garlic, herbs, panko, egg in a medium bowl. Season with salt and pepper and mix with your hands (avoid over mixing!) Form into 3 or 4 patties and place on the prepared baking sheet. Refrigerate for at least 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake the burgers, flipping once halfway through, until the internal temperature of a burger reaches 165 degrees F, 30 to 35 minutes.
  • Meanwhile, make the harissa yogurt sauce: Combine all the ingredients in a small bowl and stir. Refrigerate until ready to use.
  • Spread some of the sauce on the buns, then fill with the turkey patties, baby spinach and red onions.

HARISSA PORK PATTIES OR BURGERS



Harissa Pork Patties or Burgers image

These are nice to serve with couscous, a salad or roasted vegetables or on a bun as a burger. Simple and quick to make. Harissa is a Moroccan spice paste, you might want to add it to taste.

Provided by PetsRus

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb good quality sausage meat
1 -2 tablespoon harissa, more if you want it spicier
1 small red onion, very finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped flat leaf parsley (or a mix of coriander and parsley)
1 tablespoon chopped chives
2 tablespoons olive oil
lemon slice, to serve

Steps:

  • In a bowl mix the sausage meat with the all the other ingredients, except the olive oil.
  • Shape into 8 patties, it might be sticky, flour your hands if it makes it easier.
  • Heat the oil in a frying pan and cook them for 4-5 minutes on each side.
  • If you have to do this in batches, use half the oil for the first batch and keep the patties warm whilst you fry the others.

Nutrition Facts : Calories 413.4, Fat 36.9, SaturatedFat 10.9, Cholesterol 81.7, Sodium 723.2, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 17.4

HARISSA BURGERS



Harissa Burgers image

Make and share this Harissa Burgers recipe from Food.com.

Provided by Ennoia

Categories     Meat

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground lamb
2 tablespoons harissa
2 teaspoons fennel seeds
2 large garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
kosher salt
black pepper
hamburger bun

Steps:

  • Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
  • Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
  • Place burgers in buns.

Nutrition Facts : Calories 333.5, Fat 27.1, SaturatedFat 11.6, Cholesterol 82.9, Sodium 70.3, Carbohydrate 2.2, Fiber 1, Sugar 0.1, Protein 19.4

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