Fine Cooking Magazine - November/December 2020

Servings: 4

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.

Ingredients

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

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

Preparation

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.

(7 ratings) Read Reviews

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Harissa
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Pita Bread
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Feta
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Chinese Black Rice

Reviews

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Reviews (5 reviews)

Shopfoodie | 04/11/2021
This recipe is awesome! I have made this several times and it’s always a hit. I have used ground chicken and ground turkey and both were equally as good. The Harissa paste has such wonderful flavors. For those that don’t like spicy, harissa paste may not be for you.
butterscotch | 09/25/2017
I'm all in favor of the Middle Eastern burger concept but I won't be making this recipe again. I found the harissa much too harsh. The carrot salad is nice, though, and can be recycled for other uses.

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What We're Cooking Now

Name: Moroccan Chicken Burgers with Feta and Carrot Slaw
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 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