Moroccan Burgers

The Moroccan flavors in these burgers include cumin, harissa and garlic. The sauce: a delectable mix of mayonnaise, caraway seeds and more harissa.

Ingredients

• ground chuck  ·  3 pounds 
• Kosher salt and freshly ground pepper  ·   
• Harissa (Herbie’s Harissa Mix)  ·  1/4 cup 
• Harissa (Herbie’s Harissa Mix) (sauce)  ·  2 teaspoons 
• ground cumin (Herbie’s Cumin - ground)  ·  2 1/2 teaspoon 
• garlic powder (Herbie’s Garlic Powder)  ·  2 teaspoons 
• dried thyme (Herbie’s Thyme Leaves - rubbed)  ·  1 teaspoon 
• large red onion, sliced 1/4 inch thick  ·  1 
• extra-virgin olive oil  ·  1 tablespoon 
• oval rolls, 6-inch, split  ·  8 
• mayonnaise (sauce)  ·  1 cup 
• caraway seeds (sauce) (Herbie’s Caraway Seed - ground)  ·  1 teaspoon 
• Tomato and cucumber slices  ·   

Instructions

In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, cumin, garlic powder and thyme.

Form the meat into eight 3/4-inch-thick oval patties. In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.

Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes.

Transfer to a plate and keep warm. Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.

Meanwhile, mix the mayonnaise with the caraway and the remaining 2 tablespoons of harissa; season with salt and pepper.

Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve with Williamson Heritage Shiraz.