May 8, 2018Chatelaine
- PREHEAT barbecue to medium. Arrange sweet potato and onion in a single layer on a baking sheet. Drizzle with oil, tossing to coat and keeping onion rounds intact.
- COMBINE 1/4 cup yogurt and 1/2 tbsp harissa in a small bowl. Set aside. Combine beef and remaining 1/4 cup yogurt, remaining 2 tbsp harissa and salt in a large bowl. Divide into 4 portions, then shape into 4 1/2-in.-wide patties. (Mixture will be wet.)
- OIL grill. Arrange sweet potato and onion on one side of grill. Cook, with lid closed, until slightly charred on the outside and a paring knife is easily inserted[O1] , 5 to 6 min per side. (Flip onion carefully to keep rings together.)
- GRILL burgers 2 min, then flip and top with cheese. Cook until no longer pink in the centre and cheese is melted, about 2 more min. Serve burgers on buns, topped with grilled onion and arugula, alongside sweet potato. Add reserved harissa yogurt to burgers or use as dip for sweet potato.
Kitchen Tip: Different brands of harissa differ in spice levels. Taste the paste first because often a little goes a long way.
Kitchen Tip: Toast buns on the grill for 1 to 2 min, if desired.
NutritionCalories 934, Protein 38 g, Carbohydrates 67 g, Fat 58 g, Fibre 9 g, Sodium 984 mg.
Chatelaine Quickies: Cheesy camp burgers