In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of delicious and imaginative burger recipes. Divided into six sections, Gayler shares some truly innovative and unique recipes for burgers made from beef (Bloody Mary Burger with Tabasco-cumin Ketchup, New Mexican Burger with Potato Mole, and Irish Stout Burgers with Mashed Blue Cheese Dressing), poultry (Bacon Wrapped Turkey Burger with Cranberry-peppercorn Relish), lamb (Spiced Mediterranean Burgers),
Cherrnoula Burgers with Minted Harissa Salsa, and Preserved Lemon and Artichoke Salad
Recipe from:
The Gourmet Burger
by Paul Gayler, Photography by Jacqui Small Cookbook Heaven at
Recipelink.com
Chermoula is a fragrant, aromatic Moroccan spice paste, used as a sauce or as a marinade base for flavoring fish, meats, and vegetables. In this recipe the ground spices permeate the meats lending an exotic flavor to a simple preparation.
Servings: 4
1 lb 7 oz coarsely ground skinless, boneless chicken breast
4 oz merguez or chorizo sausage, cut into 1/4-inch dice
1 onion, peeled, finely chopped
1 garlic dove, crushed
1 small green chili, deseeded, finely chopped
1 tsp cumin seeds, toasted, crushed
I tbsp coriander seeds, toasted, crushed
1/4 tsp paprika
1/4 tsp turmeric
salt and freshly ground black pepper
vegetable or sunflower oil for cooking
4 wooden skewers, soaked
TO SERVE:
4 Warm Middle Eastern Flatbreads or Pitas
Minted Harissa Salsa (recipe follows)
Preserved Lemon and Artichoke Salad (recipe follows)
Mix all the ingredients for the burgers in a bowl with 2 tbsp of water, Season the mixture to taste and chill for I hour.
Divide the mix into 8 evenly sized burgers, then, with wet hands, shape each burger around a wooden skewer in a sausage shape; brush liberally with oil.
Heat a chargrill or pan grill until hot, place the skewers on it, and chargrill for 6-8 minutes, turning them regularly and keeping the exposed part of the wooden skewer away from the heat to avoid burning.
Open the flatbreads, remove the burgers from the skewers, and place inside, then spoon some harissa salsa over. Serve with the preserved lemon and artichoke salad.
Minted Harissa Salsa
4 plum tomatoes, skinned, deseeded, chopped
2 scallions, chopped
1 red onion, chopped
2 tbsp chopped fresh mint
1 tbsp maple syrup
1/2 garlic cove, crushed
Juice of 1/2 lemon
1/2 tsp good quality harissa sauce
Mix all the ingredients together; for the best flavor, leave to infuse overnight in the refrigerator.
Preserved Lemon and Artichoke Salad
5 oz preserved artichokes in oil, drained (oil reserved), cut in half
1 garlic clove, crushed
2 tbsp flaked almonds, toasted
1 tbsp preserved lemon, finely diced
1/4 cup honey
Juice of 1 lemon
2 tbsp chopped fresh cilantro
Heat 2 tbsp of the artichoke oil in a pan, add the garlic, and cook for 20 seconds. Add the almonds, preserved lemon, and honey, and cook for 2 minutes longer. Add the lemon juice, mix well.
Pour into a bowl, add the artichokes, mix well to meld the flavors and leave to go cold.
