Sweet and spicy red fez burger with Marrakesh carrot salad and chermoula mayonnaise

  • For the Marrakesh carrot salad
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground paprika
  • 1/4 tsp red chilli flakes
  • 1 tsp coarse salt
  • 1 tsp honey
  • 1 tsp chopped fresh flat-leaf parsley
  • 2 tbsp extra-virgin olive oil
  • 450g carrots, peeled and grated
  • For the chermoula mayonnaise
  • 15g chopped fresh coriander leaves
  • 4 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp harissa (North African hot sauce)
  • 1 lemon, juiced
  • 1 tsp coarse salt
  • 6 tbsp extra-virgin olive oil
  • 225g mayonnaise
  • For the burgers
  • 680g minced braising steak
  • 225g merguez (North African-style lamb sausage), casing discarded
  • 60g dried apricots, diced
  • 60g dried dates, diced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 3 tbsp chopped fresh coriander leaves
  • 3 tbsp chopped fresh mint leaves
  • 2 tsp harissa
  • 2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • Vegetable oil, for brushing the grill rack
  • 6 hamburger rolls, split
  • 90ml red food colouring
  • 100g shredded cos lettuce
1) For the carrot salad, combine the lemon juice, garlic, cumin, cinnamon, paprika, red chilli flakes and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil and carrots. Mix well, cover, and refrigerate until ready to serve.

2) For the chermoula mayonnaise, combine the coriander, garlic, cumin, paprika, harissa, lemon juice, salt and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

3) Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

4) For the burgers, combine the beef, sausage, apricots, dates, cumin, cinnamon, coriander leaves, mint, harissa, salt and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it.

5) Divide the mixture into 6 equal portions and form the portions into burgers to fit the rolls.

6) Brush the grill rack with oil. Place the burgers on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the burgers and continue grilling until done to preference, about 5 minutes longer for medium.

7) During the last few minutes of cooking, brush the tops of the rolls with the red food colouring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

8) Spread a generous amount of the chermoula mayonnaise over the cut sides of the rolls. On each roll bottom, place shredded cos lettuce, a burger, and an equal amount of the carrot salad. Add the roll tops and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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