MOROCCAN SPICE BLEND
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet
Yield Makes 2 tablespoons
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl until combined well.
MOROCCAN BURGERS WITH SPICY MAYO
A great twist to the classic burger. Choose ground chicken or turkey and add all of the delicious ingredients for a taste explosion! This is a delicious Chateliaine Magazine recipe. Enjoy!
Provided by Nif_H
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Oil grill. Heat barbecue to medium. In a small bowl, stir mayo with lemon juice, cilantro, garlic, cumin, paprika and cayenne.
- In a medium bowl, whisk egg. Stir in bread crumbs, salt and pepper. Add chicken, olives and apricots. Mix well. Divide into 4 portions, then shape into burgers ½ inches (1 cm) thick. Make a shallow depression in centre of each to prevent puffing. Slice zucchini lengthwise. Barbecue with lid closed until zucchini have grill marks, 5 min, and burgers are cooked, 5 to 6 min per side. Good tucked into pitas with onions and peppers. Dollop with spiced mayo.
Nutrition Facts : Calories 370.4, Fat 14.5, SaturatedFat 3.9, Cholesterol 144, Sodium 462.1, Carbohydrate 33.3, Fiber 3.6, Sugar 9.4, Protein 28.4
MOROCCAN BURGER SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 405 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 940 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 29 grams
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
MOROCCAN BURGER WITH SPICED MAYO
I got this recipe while flipping through magazines at my doctors office. My whole family loves it, even the picky men!
Provided by Mortadella1985
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- you will also need.
- 1 small red onion sliced into rings
- 1 zuchini thinly silced.
- Marinade in:.
- 2 tablespoons olive oil.
- 1 tsp paprika.
- 1 teaspoon garlic powder.
- 1 tsp garam masala.
- start by making the spiced mayo.mix all ingredients together,cover and let marinade in fridge for at least 2 hours. Next cut up the zuchini and onion,put into a bowl with the marinade ingredients and set aside. when ready to eat, put together all ingredients for the burgers and form into patties. Grill burgers, till cooked.also grill the zuchini and onion. to assemble you need burger buns or pitas.top the burger with zuchini,onion and a dolop of spiced mayo and enjoy!
Nutrition Facts : Calories 637.7, Fat 43.5, SaturatedFat 11.3, Cholesterol 160.1, Sodium 1868.7, Carbohydrate 32.3, Fiber 2.1, Sugar 4.9, Protein 30.8
MOROCCAN-SPICED LAMB BURGERS
Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
- In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
- Prepare a charcoal or gas grill for direct grilling over high heat.
- Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
- To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.
More about "moroccan spice burgers food"
CUMIN-SPICED BURGERS WITH HARISSA MAYO - FOOD & WINE
From foodandwine.com
Author Melissa Rubel JacobsonTotal Time 35 mins
- 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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