Moroccan Harissa Beef Burger
North African-inspired beef burger with harissa aioli, cucumber, feta, and mint, seasoned with cumin and coriander.
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
- Serves
- 4
- Calories
- 700per serving, est.
By Time for Burgers, updated
Harissa varies a lot in heat from jar to jar, so the aioli is kept simple: mayonnaise and harissa at 4 to 1, then adjusted. Taste it on a slice of cucumber before adding more, since that's close to how it will eat on the burger.
Cumin and coriander go into leaner 85/15 beef, which sheds less fat in the pan, so the spices toast on the patty's surface instead of frying in a pool. There's no lettuce or tomato. Cucumber, feta and mint each cool down something the harissa heats up.
Moroccan Harissa Beef Burger
Prep 15 min, cook 12 min, total 27 min. About 700 calories per serving.
timeforburgers.com/recipes/moroccan-harissa-beef-burger
Serves 4.
Ingredients
Instructions
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Mix ground beef with 2 tsp ground cumin, 1 tsp ground coriander, salt, and pepper. Form into 4 equal patties.
Make harissa aioli by whisking together ¼ cup mayonnaise and 1 tbsp harissa paste. Adjust spice level to taste. Set aside.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook beef patties for 4-5 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C).
Warm pita breads or toast ciabatta buns lightly.
Assemble burgers: spread harissa aioli generously on breads, place beef patties on bottom halves, top with cucumber slices, sprinkle with crumbled feta, garnish with fresh mint leaves, then complete with top halves.
Tips
- Stir the harissa in its jar before measuring. The oil separates on top, and you want the paste, not just the oil.
- Leaner beef dries out faster than 80/20. Take the patties off the heat as soon as the center reads 160°F (71°C).
- Slice the cucumber thin and blot it dry so it stays put on the aioli instead of sliding out the side.
- Warm the pita in a dry skillet for 20-30 seconds a side; it turns pliable enough to fold around the patty without cracking.
Substitutions
- Ground lamb instead of beef: richer and gamier with the same spices; cook to the same 160°F (71°C).
- Greek yogurt for half the mayonnaise: a tangier, lighter aioli that softens the heat.
- Dairy-free: drop the feta and add a few chopped green olives for the salty note.
Make ahead & storage
Harissa aioli keeps 3 to 4 days covered in the fridge. Cooked patties keep 3 to 4 days; reheat in a skillet to 165°F (74°C), then add the cucumber, feta and mint fresh.
