Smoky Harissa Burgers on Homemade Pretzel Buns

September 19, 2014

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How could we have gotten through most of the outside Summer backyard grilling time without me mentioning one single burger recipe? I guess I have been focused quite a bit on Meatless recipes this summer, and well a burger is usually chock full of meat of some type. At long last, carnivore’s take note, here is a recipe for a juicy, spicy, flavour filled Smoky Harissa Burger. The meat patty itself is quite tasty, but there are also a delightful array of toppers which put this burger way over the top and make your taste buds sing. First of all there is that Harissa Aoili. Harissa is spicy North African and Middle Eastern hot pepper chili paste which contains red peppers, Serrano peppers as well as some other peppers thrown in for good measure, and spices and herbs such as garlic and coriander. I bought some which was freshly prepared at my local Whole Foods market, but I have also purchased a tin of Harissa paste at a local Lebanese market. If you like spicy, as you know the husband and I do, you are going to LOVE Harissa Aoili. Kicked up burgers to the extreme! Next this burger is topped with Lime Pickled Red Onion, which adds a delightful tangy bite to the sandwich. Of course there is some wonderfully creamy gooey melted cheese, peppery arugula for a bit more crunch and finally….bacon! Oh yes bacon! I know you carnivores are dancing the happy bacon dance. Yup….the happy bacon dance does exist. Instructional video to follow…or if you’d like to submit your own, I would love to see it! All that adds up to one MONSTER of a burger.

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It is so good, there is just not enough summer time left. I bet you’ll be standing out in your snowy backyards during this winter’s blizzards (the weather has been nutty huh?) and grilling them up. (I would love to receive those pics too…) AND…I served these gems up on those ever so trendy (deservedly so…they are TAAAE-STEEE) Pretzel Sandwich Buns which I just told you about in my last blog. Yup. You thought this burger couldn’t get any better and lookie what I did! So what are you waiting for? Get grilling! Time’s a wasting!

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Smoky Harissa Burgers

  • Servings: 4 burgers
  • Difficulty: easy
  • Print

recipe slightly adapted from: Feasting At Home

Ingredients:

  • 1 lb ground beef – makes Four – 4 ounce burgers
  • 2 garlic cloves, minced
  • ¼ Cup finely diced onion, shallot or scallion
  • ½ -¾ teaspoon kosher salt
  • ½ teaspoon cracked pepper
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Spanish Smoked Paprika

For Serving:

  • 3-4 Tablespoons Harissa Aioli -see recipe below
  • ¼ Cup lime pickled red onions-see recipe below
  • 8 slices crispy bacon -2 slices per burger
  • 4 Pretzel buns- or store-bought buns of your choice
  • 1 Cup baby arugula
  • 4 oz. cheese sliced ( any melty cheese- jack, provolone, cheddar, Edam, gouda)

Instructions:

Make Pretzel Buns or Purchase Buns of your choice.

Pre heat grill to medium high.

Make lime pickled onions, refrigerate. ( see recipe below)

In a medium bowl, using your hands, combine ground beef with onion, garlic, salt, pepper, Worcestershire sauce and smoked paprika just to combine, being careful to not over mix. Form patties. I use a kitchen scale to ensure uniform sizes. I made 4 ounce burgers with this recipe. Shape burgers into a ball and then flatten to form a disc. Push your thumb down into the center of each patty to form a small depression. This will help the burgers to cook evenly and hold their shape. Set aside.

Fry bacon slices, set on paper towel to drain.

In a small bowl, whisk mayo with harissa paste. Set aside.

When grill is hot, grill patties to medium rare or medium. Toast buns at the same time.

Top burger patties with cheese and close grill lid turning heat off , allowing cheese to melt- (or place in a warm oven, topping with cheese, to allow it to melt).

Assemble. Once cheese has melted, assemble. Spread aioli on the buns, place burgers, bacon, more aioli, arugula and pickled onions and then the bun top. Serve immediately. 

Lime Pickled Red Onions

Ingredients:

  • 4 Tablespoons (60 ml) freshly squeezed lime juice
  • 1/2 medium red onion, finely diced
  • table salt

Directions:

Mix the lime juice, onion and a pinch or two of salt in a small dish or mason jar. Let stand for 15 minutes, stirring occasionally. Refrigerate until ready to use.

Harissa Aioli

Ingredients:

  • ½ Cup mayo
  • 1-2 Tablespoons harissa paste 

Directions:
Stir the harissa paste  into the mayo in a small bowl, set aside. 

Enjoy!

Recipe brought to you by: Runcible Eats (http://www.leaandjay.com )


Spicy Pork & Chorizo Sliders with Green Chili Mayo

May 21, 2012

Sliders! Who doesn’t love sliders?! These little baby burgers are all the rage these days. Most folks in the US know these comfort food staples from White Castle restaurants which started serving them in 1921. But now sliders are likely to be found in all manner of food establishments, from your greasy spoon diners to upscale posh restaurants.

I tell you, one of the great thing about sliders, besides the cute factor, is that they are really tricky. You can eat multiple sliders, say 4, 5, maybe shock horror even 6 and never feel that you’ve eaten a big ole burger. I mean sliders are just tiny little ole things. They don’t even really count calorie wise, right?

Not to mention, they are much neater and easier to handle in a party setting, than their big, sloppy full-sized cousins that will inevitably end up dribbled down the front of your white shirt. You can nearly eat a whole slider in just one bite! The blog which provided me with this winner of a recipe didn’t make sliders, but instead made 4 full size mega burgers, which have their merits, no doubt. This is certainly an option for you, but then you won’t be able to live in my wonderful land of denial where the smaller the food is, the smaller, to near non-existant the calorie count is as well.

Sliders are where it’s at! And these particular sliders are likely the best I’ve every tasted. No kidding. They are really fantastic. Juicy and spicy perfection! We cooked these Pork & Chorizo Sliders on the backyard grill. They cook up really quickly since they’re so small, only took about 6 minutes total. I served them on potato bread slider buns that I found at the local grocery store and topped them with the not to be missed Green Chili Mayo and a few fresh slices of guacamole. Bet ya can’t each just one! Get to grillin ya’ll!

Spicy Pork & Chorizo Sliders with Green Chile Mayo

recipe from: Just the Tip

yield: 25 sliders, or 4 giant burgers or 8 normal sized burgers

Ingredients:

For the sliders:

  • 1/2 pound chorizo sausage, casings removed, cut into 1″ pieces
  • 1 1/3 pounds ground pork
  • 3 cloves garlic, minced or grated
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • pinch of dried oregano & thyme
  • salt, black pepper
  • 1/4 teaspoon cayenne pepper
  • 25 slider buns
  • 6 slices pepper jack cheese, quartered
  • guacamole slices to top burger with if so desired

For the green chili mayo:

  • 1 cup mayonnaise
  • 2 cloves garlic, chopped
  • 1 – 4 ounce can diced green chilis
  • juice of 1 lime
  • salt and pepper to taste

Directions:

For the mayo:

Combine the mayo, garlic, chilis, and lime juice in a food processor. Pulse until smooth.

Season to taste with salt and pepper. Refrigerate until ready to serve.

For the burgers:

Preheat the grill.

Place chorizo in food processor and pulse until finely chopped and crumbly.

In a large bowl, combine the chorizo with the pork, garlic, Worcestershire sauce and spices. Mix gently but thoroughly and form into 25 – 2 1/2″ diameter patties, about 1/2″ thick. I have a slider press that I used for this, but you could use a biscuit cutter or just shape them free form.

Place sliders on the grill and cook for about 6 minutes, 3 minutes on each side. (increase cooking time if you should choose to prepare full size burgers) During the last couple minutes, top each with a quarter slice of pepper jack cheese.

Place chili mayo on half of the slider bun. Top with pork & chorizo slider. Add guacamole if desired. Top with other half of slider bun.

Enjoy!


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