Smoky harissa burgers with grilled sweet potatoes



20 min


35 min



Smoky harissa burgers with grilled sweet potatoes

Photo, Roberto Caruso.


  • 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


  • 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.



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Nutrition (per serving)

  • Calories
  • 934,
  • Protein
  • 38 g,
  • Carbohydrates
  • 67 g,
  • Fat
  • 58 g,
  • Fibre
  • 9 g,
  • Sodium
  • 984 mg.

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.