Burgers. Yum. Or as Rowan (the 4 year old) put it. “Mom, these are the best burgers EVER!!” I am busy lady, and we rely a lot on easy meals and fast fixes so my freezer is stocked with tons of grass fed ground beef because, well, it’s much more manageable on crazy days to whip up something with ground beef – but to keep it interesting on ground beef nights – I turn to my well stocked spice cabinet! Last night we came up with these awesome Moroccan Burgers and paired them with a Moroccan Inspired Beet Salad and topped the burgers with a Garlic Parsley Aioli. Sounds all fancy but it was pretty simple and pure deliciousness….
Here’s what we did:
2 lbs ground beef
2 tablespoons finely chopped cilantro leaves
2 tablespoons finely chopped Italian flat leaf parsley leaves
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon Penzeys Galena Street Rub OR 1/2 teaspoon paprika and a pinch of cayenne pepper
- Mix all of the above ingredients together in a large mixing bowl.
- Form into burgers and grill or pan fry for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. Makes approximately 8-10 burgers depending on how big you make them.
Moroccan Beet Salad
4 large beets (about 3 cups diced after cooked)
1 tablespoon extra virgin olive ol
1 tablespoon lemon juice or more to taste
2 tablespoons chopped Italian flat leaf parsley
¼ cup thinly sliced red onions
1 teaspoon ground cumin
Sea salt to taste
- Wash the beets and cut them in half (leaving the skin on). If you have a pressure cooker, place them in the bottom of the pressure cooker, add about 2 cups of water, lock the lid and bring to pressure over high heat. Turn down to low and cook for 15 minutes or until tender. If you do NOT have a pressure cooker, put the beets into a pot, cover with water, bring to a boil and simmer until fork tender. Remove the beets from the pressure cooker or pot and set aside to cool. Once cool, the peels will easily come off.
- Peel the cooled beets and dice into bite size pieces and place the diced beets in a medium sized mixing bowl.
- Add the remaining ingredients and mix well.
- Let sit in the fridge for 15 minutes before serving.
As I mentioned above, I served the burgers with a Garlic Parsley Aioli. It’s super simple to make. Take about 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well. Tada!
As always, enjoy!