Moroccan burgers
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 940, total fat 57 G., saturated fats 12 G., proteins 34 G., carbohydrates 66 G., fiber 7 G., cholesterol 112 mg, sodium 1106 mg, sugar 16 G.
Calories 940, total fat 57 G., saturated fats 12 G., proteins 34 G., carbohydrates 66 G., fiber 7 G., cholesterol 112 mg, sodium 1106 mg, sugar 16 G.
To infuse burgers with the flavors and aromas of Moroccan cuisine, you'll need ras el hanout (pumpkin pie spice is another option) and harissa, a spicy paste. Ras el hanout is added to the ground meat for the patties, and harissa is added to the mayonnaise for the buns. Assemble the burgers with tomatoes and arugula and serve with spicy sweet potato fries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen sweet potato fries
- 1 and 3/4 teaspoons ras el hanout (Moroccan spice) or pumpkin pie spice
- 0.5 cup mayonnaise
- 2 tbsp harissa
- 3 cloves garlic, grated
- 700 g of ground beef
- 1/4 cup finely chopped fresh parsley
- 1 tbsp. vegetable oil
- 4 sesame seed buns, halved and toasted
- Thinly sliced tomatoes, small arugula or pitted olives, for serving
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Recipes with similar ingredients: ground beef, sesame buns, sweet potato, harissa sauce, ras el hanout seasoning, olive, arugula
Cooking the dish according to the recipe:
- Bake the sweet potato fries according to package directions; season with salt and pepper and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 120°C (250°F) and keep the fries in the warm oven. Meanwhile, combine the mayonnaise, harissa, and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
- Combine the ground beef, parsley, the remaining 2 grated garlic cloves, and 1.5 teaspoons of ras el hanout in a large bowl. Mix with your hands, distributing the ingredients evenly. Form into four 2-cm-thick patties; season both sides with salt and black pepper.
- Heat vegetable oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 3-5 minutes per side for medium-rare.
- Serve the patties on buns with a dollop of spicy mayo, tomato slices, arugula, and olives. Serve with sweet potato fries and the remaining spicy mayo.
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