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Moroccan Chicken Burgers with Feta and Carrot Slaw


Serves 4

  • by from Fine Cooking
    Issue 130

These burgers come packed with aromatic flavor thanks to cumin, fresh ginger, mint, and harissa, a spicy North African condiment. If you can’t find harissa, try a mild Thai curry paste for a slightly different flavor.

  • 1 lb. ground chicken (preferably not 100% breast meat)
  • 1/2 medium yellow onion, grated on the large holes of a box grater
  • 3 Tbs. chopped fresh mint
  • 2 Tbs. harissa
  • 1-1/2 tsp. ground cumin
  • 1-1/2 tsp. finely grated fresh ginger
  • Kosher salt
  • 3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
  • 1 Tbs. fresh lemon juice; more to taste
  • 2 tsp. granulated sugar
  • 1 tsp. cumin seed
  • 4 mini whole-wheat pitas, slit open
  • 1-1/2 oz. crumbled feta (1/3 cup)
  • Vegetable oil for grilling

Prepare a medium (350°F to 375°F) gas or charcoal grill fire.

With your hands, gently mix the chicken, onion, 1 Tbs. of the mint, the harissa, ground cumin, ginger, and 3/4 tsp. salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.

Toss the remaining 2 Tbs. mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp. salt. Season to taste with more lemon juice and salt.

Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

nutrition information (per serving):
Calories (kcal): 360, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 5, Protein (g): 26, Monounsaturated Fat (g): 9, Carbohydrates (mg): 23, Polyunsaturated Fat (mg): 3, Sodium (g): 730, Cholesterol (g): 110, Fiber (g): 4,

Photo: Scott Phillips

Substituted curry paste and basil for harissa

Made these last night and they were fantastic. Juicier than normal burgers. I will definitely make these again. I served with a greek salad and homemade pita chips.

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