Beef, Food, Recipes

Moroccan Burgers and Beet Salad

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:

Moroccan Burgers

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

  1. Mix all of the above ingredients together in a large mixing bowl.
  2. 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

  1. 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.
  2. Peel the cooled beets and dice into bite size pieces and place the diced beets in a medium sized mixing bowl.
  3. Add the remaining ingredients and mix well.
  4. 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!


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. This looks so good! The kiddos like beets? I heard that juicing them is good for you but I don’t know that I’ve eaten them whole.

  2. Erin D. says:

    Looks yummy! I love beet salads. Ground beef is pretty boss for busy days. I find it thaws fairly quickly compared to a roast or chicken, which is handy for when I’ve forgotten to set something out to thaw the night before. I think my family would enjoy this!

  3. Those burgers look awesome! And sad to say I have never been brave enough to eat beets – I think I will have to give that recipe a try!

  4. Yum! I love beets fresh from our garden. I have 4 huge beets in the fridge to make a side for supper tomorrow night. We usually roast them on the grill or just boil and add butter and s&p. I think I’ll try them your way next. Thanks!

  5. Kind of off topic, but… I made a curry meatball recipe of yours a while back and loved it. I can’t seem to find the recipe on this site again. Could you possibly direct me? Thanks!:)

  6. Never mind; found them!;)

  7. Oh, yum! I am a rancher’s wife and also have tons of ground beef in the freezer, and we all adore beets, so this will be on next week’s menu, for sure!

  8. Had these for dinner tonight. These burgers are great! The combination of flavours and a hint of cinnamon with each bite is incredible. Everybody should at least once try these burgers!

  9. Mark B. says:

    I am just starting this Paleo Diet. It means no bread right? So do you have the burgers with no buns?

    1. Yes, and yes!

      1. Mark B. says:

        🙁 Not the answers I wanted to hear but thanks. What about bums made from a flour other than wheat? Maybe almond or coconut flour?

        1. Leanne Wheeler says:

          Mark, you’ll be surprised to find that you really don’t need the buns. Yes it’s different and weird at first but now I see the buns as extraneous filler or a vehicle to get the meat to your mouth. Forget the buns for a couple weeks just to see how you do.

  10. I make a similar beet salad but add diced apples to it. Most of the above ingredients are the same as above, but don’t add the cumin. The onions are OK. I never ate beets much, but now I love them. I get them at my local farmer’s market and boil up a few. Then I just keep them on hand in a bowl and peel and slice one for my dinner and slather with salt, pepper and Kerrygold. I like the beet greens sauteed with bacon and bacon fat just about as much. Yum.

  11. Nancy Klassen says:

    Hey Mark…I found Pure Wraps made of coconut. Haven’t tried them yet ….here’s the Canadian link. I know they’re available in the States too.

  12. Maggie says:

    beets are much tastier if you roast them – easy too. just scrub, dry, place in pan and drizzle with a little olive oil, grate fresh s&p on top, cover and roast in 350-400 degree oven until tender – time will vary depending on size of beets. yum….

  13. Claudia Moe says:

    Made these burgers for supper tonight – they were so yummy!!! Will definitely make again!

  14. We just prepared these. They are really delicious. Thxs.

  15. karen says:

    So do you just eat the burgers with knife and fork? I’m not sure how to do it without the bun. 🙂

  16. Meredith says:

    I made the burgers and the beet salas for supper tonight and loved them both!,

  17. Excellent dinner! Loved the beet salad.

  18. Awesome. Moroccan flavours rock everything.

  19. Susan Schroeder says:

    Made this tonight! Loved it, thanks!

    1. Sarah says:

      You are very welcome! One of my favorites. : )

  20. Thanks Good Recipe

  21. Deanna says:

    I cannot wait to try this meal. I will use venison in place of beef, which is a very moist and tasty alternative. Also, I love beets!!!!!

  22. Tatiana says:

    Hi Sarah, The burgers look amazing and I will try this recipe. I was just wondering: if I use the pan to fry the burgers, what do you suggest? ghee? or coconut oil? or it doesn’t matter? Thanks!! Tatiana

    1. I think either would be totally fine! : ) I would probably use coconut oil myself however for these.

  23. Karen says:

    This is my 3rd time making these. They are my go to dinner for busy nights. Delicious! Thanks! I might try with lamb next.

  24. can I make burgers with ground turkey instead of beef? They might be a bit drier ! Any advice?

    1. Yes you can but just really watch your cook time so you don’t over cook them. I’m not a fan of turkey burgers so I don’t really make them all that often.

  25. Cindy says:

    Could these be made into meatballs? If so, what oven temperature would you recommend and for how long?

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