Burger Bash: Moroccan Burgers with Harissa Mayo and Fennel Slaw

Now that's a spicy meatball...

I'm off to Portland, Oregon for a few days of food, wine and yoga. Excuse me for a second.

WOOHOO! YIPPEE! YAY!

Whew. Sorry about that. I got a little excited. I've never been to Portland, but I just have this idea that I would be happy to live there. Oh, and did I mention that the kids will be at home enjoying some extra special time with a very special aunt? It's all good.

I might even try to post from there, if I can remember to bring along all the right cords and cameras.

In the meantime, here's another burger from my grill. I just loved these - the harissa mayo is a gorgeous deep, dark saffron color and just spicy enough.

Moroccan Burgers with Spiced Carrot Fennel Slaw and Harissa Mayonnaise

makes 6 burgers
Slaw:
2 carrots, peeled and cut into matchsticks
1 fennel bulb, stems trimmed, cut into matchsticks
2 tablespoons chopped fresh mint
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin seeds
1/2 teaspoon ground cinnamon
Salt, to taste
Harissa Mayonnaise:
1/2 cup plus 1 tablespoon olive oil
2 teaspoons harissa paste
1 teaspoon ground paprika
2 cloves garlic, crushed
1 egg yolk
1 – 2 teaspoons fresh lemon juice
Salt to taste
Patties:
2 pounds ground lamb or pork
1/2 cup crumbled feta cheese
2 teaspoons kosher salt
1/4 cup chopped fresh mint
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 cup mixed baby spinach or salad greens
6 hamburger buns, split and toasted


Prepare carrot relish: Toss carrot, fennel and mint in a medium bowl. In a small bowl, whisk together the remaining ingredients; pour over carrot mixture and toss to coat.

Prepare the mayonnaise: Heat 1 tablespoon oil in a small skillet over medium heat. Stir in the harissa, paprika and garlic. Cook, stirring, until garlic becomes fragrant, about 1 minute. Set aside to cool slightly. In a medium bowl, whisk the egg while slowly dribbling in the remaining olive oil, until thickened. If mixture becomes too thick, add some lemon juice to thin it out.
Whisk in the harissa mixture until smooth; season with salt. (Harissa mayonnaise will keep 3 days, covered and refrigerated)

Prepare the patties: In a large bowl, combine all ingredients. Divide mixture into 6 portions; shape each portions into patties sized to fit the buns.

Prepare a medium-hot fire and oil grill rack. Cook patties 4 minutes per side for medium-rare.
To serve, arrange lettuce leaves on bottom buns, followed by patty, mayonnaise and slaw.


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Tuna Burgers with Wasabi Mayonnaise

Bring on the Burgers!

Okay, so this weekend officially marks the beginning of Burger Season. I’m embarking on a burger bash that will probably go on all summer, or at least until I run out of charcoal.

And, for those of you who are interested, check me out on TV! The Build a Better Burger III Challenge is on Food Network this Monday, May 28th. I’m cringing in anticipation. At least I can tell you that I wasn’t one of the winners, and that the Iron Chef-style judging was a little grueling. My finalist recipe for Coconut Basil Chicken burgers is on the Food Network site.

Back to reality, these tuna burgers are at the top of my favorites list. Admittedly, the price of tuna has risen alarmingly since I last made these – I’m talking twenty bucks a pound – and I hesitated a moment before buying it. But after eating them, I can say it’s worth the splurge. And possibly, the price of tuna will vary if you happen to live next to an ocean.

The recipe is from Sara Foster and appeared in Cottage Living magazine. I didn’t change much; just switched panko for the bread crumbs and tweaked the seasoning a little.



I have to add that the wasabi mayonnaise is extra-tasty made with Kewpie mayonnaise (have a look at their interesting website) from Japan. It’s my new favorite condiment. Did you know that the Japanese are crazy about mayonnaise? Kewpie is smoother and eggier than my Hellmann’s and made with rice vinegar. I love the star tip on the container, which produces decorative mayonnaise swirls when you squeeze the container.




For more creative food-blogger burgers, have a look at Writing at the Kitchen Table. Freya and Paul are hosting Big Burger Ballyhoo. I can’t wait to see the results.

Tuna Burgers with Wasabi Mayonnaise

Makes 6 burgers

2 pounds very cold, skinless yellowfin tuna, cut into chunks (I chill the tuna in the freezer for 10 minutes before starting – it’s a lot easier to chop and handle)
1/3 cup fresh cilantro leaves
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/3 cup panko crumbs
2 green onions, chopped
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
A few handfuls mixed salad greens
6 hamburger buns, split and toasted
2 avocados, peeled, pitted and sliced
Fresh chives

Wasabi Mayonnaise:
1 cup mayonnaise
2 minced green onions
2 teaspoons wasabi powder
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
Salt and pepper to taste


1. Place first 4 ingredients in a food processor. Pulse briefly, just until the mixture is roughly chopped. Add the panko, onions, ginger, soy sauce and pepper; pulse again to combine. Form into 6 patties and place on a baking sheet or shallow baking dish. Cover and chill 30 minutes.

2. Mix together all ingredients for the Wasabi Mayonnaise, cover and chill until serving time.

3. Grill the burgers over medium-high heat about 3 minutes per side. Be careful not to overcook; these are best removed from the grill rare and left loosely covered for a few minutes to finish cooking to medium-rare. Overcooked tuna will be dry.

4. Serve the burgers on lettuce lined buns and topped with the wasabi mayonnaise, avocado slices and chives.


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