Sweet And Spicy Burger With Summer Salad Recipes

SWEET AND SPICY RED FEZ BURGER WITH MARRAKESH CARROT SALAD AND CHERMOULA MAYONNAISE

Steps:

• For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.
• For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve.

MOROCCAN BURGER SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
• Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
• Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
• Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.