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.
Smoky harissa burgers with grilled sweet potatoes
By Chatelaine2
PREP TIME
20 min
TOTAL TIME
35 min
Serves
4
Photo, Roberto Caruso.
Ingredients
- 1 large sweet potato , cut into 3/4-in. wedges
- 1 large red onion , cut into 3/4-in. rounds
- 1 tbsp canola oil
- 1/2 cup 2% Greek yogurt
- 2 1/2 tbsp harissa paste , divided
- 400 g lean ground beef
- 1/4 tsp salt
- 4 slices mozzarella
- 4 hamburger buns , halved
- 2 cups baby arugula
Instructions
- 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.
Chatelaine Quickies: Cheesy camp burgers
Nutrition (per serving)
- Calories
- 934,
- Protein
- 38 g,
- Carbohydrates
- 67 g,
- Fat
- 58 g,
- Fibre
- 9 g,
- Sodium
- 984 mg.
