Best 5 Harissa Burgers Recipes

GREEN-PEA BURGERS WITH HARISSA MAYO

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
• Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
• Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.

HARISSA PORK PATTIES OR BURGERS

Steps:

• In a bowl mix the sausage meat with the all the other ingredients, except the olive oil.
• Shape into 8 patties, it might be sticky, flour your hands if it makes it easier.
• Heat the oil in a frying pan and cook them for 4-5 minutes on each side.
• If you have to do this in batches, use half the oil for the first batch and keep the patties warm whilst you fry the others.

HARISSA BURGERS

Steps:

• Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
• Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
• Place burgers in buns.

LAMB BURGERS WITH GREEN HARISSA

Steps:

• 1.Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil. 2.Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes. 3.Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve. Make Ahead The green harissa can be refrigerated overnight. Suggested Pairing Lively, herb-scented red Côtes du Rhône.

HARISSA SPICED LAMB BURGERS

Steps:

• 1 Heat a little olive oil in a small pan, add the onion and cook for 5 minutes until softened and golden then remove from the heat. 2 In a large bowl, mix together the lamb mince, harissa, mint and cooked onion. Form into 4 burgers and chill for 15 minutes. 3 Heat the remaining oil in a non-stick frying pan or griddle pan over a medium heat. Cook the burgers for 5-6 minutes on each side until nicely browned and cooked through (alternatively, cook on a barbecue). 4 Meanwhile, lightly toast the cut side of the rolls on the frying pan or griddle. To serve, place a handful of rocket on the bottom half of each roll, top with a burger, a large dollop of tzatziki and the remaining half roll. Serve hot.