Moroccan Burger Salad Recipes

MOROCCAN-SPICE BURGERS

Moroccan-Spice Burgers image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

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 LAMB BURGERS

Moroccan Lamb Burgers image

A meaty burger that's packed full of spicy, fruity flavours - as quick as fast food but with less fat.

Provided by Elaine Wainwright

Time 25m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Peel and roughly chop the onion, ginger and garlic. Place in a food processor along with the fresh coriander and blend until finely chopped. Add the cumin, ground coriander, cinnamon, apricots, lamb and seasoning and blend until just mixed (for best results keep the mixture slightly chunky).
Shape the lamb mixture into 6 burgers. Place under a med/hot grill for 4-5 mins each side until cooked through.
Split the wholemeal rolls in half. Place a few green leaves and tomato slices in the rolls. Top each with a burger, a few red onion rings and a little reduced fat mayonnaise if liked.

MOROCCAN STYLE LAMB BURGERS

Moroccan Style Lamb Burgers image

I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.

Provided by rainna

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground lamb
2 tablespoons chopped green onions
1 teaspoon paprika
4 tablespoons chopped cilantro
1/4 teaspoon crushed red pepper flakes
salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons chopped garlic

Steps:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
Using your hand, mix everything thoroughly.
Shape the mixture into 8 equal size patties similar to hamburgers.
Heat the oil in a non stick skillet.
Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
Drain on paper towels and serve.

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