Best 2 Casablanca Bisteeya Burgers Recipes

Embark on a culinary journey to Morocco with the irresistible Casablanca Bisteeya Burgers. These tantalizing burgers burst with exotic flavors and textures, offering a unique fusion of Moroccan and Western cuisine. The succulent beef patties are nestled between layers of flaky phyllo pastry, creating a delightful contrast between crispy and tender. Enrobed in a rich and aromatic sauce, these burgers are adorned with a vibrant array of toppings, including tangy pickled lemons, crisp lettuce, and juicy tomatoes. Accompanied by three delectable sauces — a cooling mint yogurt sauce, a spicy harissa sauce, and a creamy avocado sauce — these Casablanca Bisteeya Burgers promise an explosion of flavors in every bite. Get ready to satisfy your taste buds and transport your palate to the vibrant streets of Morocco with this extraordinary burger experience.

Check out the recipes below so you can choose the best recipe for yourself!

NAPA VALLEY BASIL-SMOKED BURGERS

Napa Valley Basil-Smoked Burgers image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

Ingredients

2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs, for serving

Steps:

• Pairs well with Sutter Home Zinfandel.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

BISTEEYA

Bisteeya image

DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers. I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.

Provided by Pilates Gal

Categories Chicken

Time 4h

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

12 skinless chicken thighs
1 medium onion, chopped
1 1/2 tablespoons minced garlic
1 cup fresh parsley, chopped
1 tablespoon salt
1 teaspoon turmeric
1/2 teaspoon ginger
3 cups low-fat chicken broth
3 cinnamon sticks
1 cup slivered almonds
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup lemon juice
6 eggs
3/4 lb phyllo dough
butter-flavored cooking spray

Steps:

Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
When chicken is cool, shred the meat and set aside.
Preheat oven to 425°F.
Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.

Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 3.4, Cholesterol 225.4, Sodium 1225.6, Carbohydrate 33.9, Fiber 3.2, Sugar 6.5, Protein 31.5

Tips:

To make the bisteeya filling, you can use either ground beef or lamb. If you are using ground beef, make sure to choose a lean cut, such as sirloin or flank steak.
For the best flavor, use fresh herbs and spices in the bisteeya filling. Some good options include parsley, cilantro, cumin, and paprika.
To make the phyllo dough cups, you can use either store-bought or homemade phyllo dough. If you are using store-bought phyllo dough, make sure to thaw it completely before using.
When assembling the bisteeya burgers, be sure to brush the phyllo dough cups with melted butter before adding the filling. This will help to prevent the dough from becoming dry and brittle.
To cook the bisteeya burgers, you can either fry them in a pan or bake them in the oven. If you are frying them, be sure to use a non-stick pan and cook the burgers over medium heat.

Conclusion:

Casablanca bisteeya burgers are a delicious and unique way to enjoy this classic Moroccan dish. They are perfect for a party or a casual meal. With their crispy phyllo dough shells and flavorful filling, these burgers are sure to be a hit with everyone who tries them.