Recipe: Chermoula Burgers with Minted Harissa Salsa, and Preserved Lemon and Artichoke Salad

CHERMOULA BURGERS WITH MINTED HARISSA SALSA, AND PRESERVED LEMON AND ARTICHOKE SALAD

"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."


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
FOR SERVING:
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 1 hour.

WHEN READY TO COOK:
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.

TO SERVE:
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. Sprinkle the cilantro over and serve.

Makes 4 servings
Source: The Gourmet Burger by Paul Gayler