Harissa Spiced Burger | Summer Grilling | Jewel-Osco
Make your boring burger better with this Harissa Spiced Burger recipe! Top your burger with red onion, hummus and cucumber for full Moroccan flavor!
INGREDIENTS
1 lb Open Nature® ground beef
2 Tbs harrissa paste
1/2 tsp kosher salt
1/4 cup sliced scallion
hummus (optional)
goat cheese (optional)
cucumber slices (optional)
arugula (optional)
hamburger buns (optional)
mayonnaise (optional)
DIRECTIONS
1. Place all ingredients in a medium mixing bowl and mix lightly to combine. Then, divide into four patties.
2. Place on grill at medium heat (350-400°) and cook 4-6 minutes per side for medium (or until desired doneness is achieved).
PRO TIPS
1. Combine a couple tablespoons harissa with hummus or mayonnaise to create a spicy topping for this burger.
2. Ground lamb or turkey can be substituted for beef.
Full Recipe:
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EASY Harissa Meatballs!
Minced lamb is truly the underrated hero of the mince world. It makes the most incredible summer burgers, pan fried until crisp with ras el hangout & honey it’s an ideal topping for toasted flatbreads with hummus but in meatball form it truly shines. Here they are spiced with smokey paprika and cumin and served in deep & earthy harissa tomato sauce with slices of orange. Delightful on their own or serve feast style with cooked rice and toasted flatbreads.
Ingredients (US & METRIC):
For the meatballs:
500g/17 oz minced lamb
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 large egg
2 tsp smoked paprika
2 tsp ground cumin
75g/ 3/4 cup breadcrumbs
50ml/ 1/5 cup buttermilk
Sea salt and freshly ground black pepper
For the sauce:
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1 heaped tbsp harissa paste
2 x 400g/ 14.5 oz tins of whole tomatoes
2 small oranges, thinly sliced
1 x 400g/ 14.5 oz tin of chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
To serve:
Cooked basmati
Flatbreads
Get the full method here:
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White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy
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