Moroccan Burgers

Sometimes, you're never sure how something is going to turn out.

When I saved this burger recipe on Tastespotting, I was sort of ho-hum about the whole thing.  I wasn't sure about the slaw, or the combo of mint and beef - it sounded pretty out there to me.

And sometimes - fusion doesn't always work very well.  Sometimes it's a giant flop.

But this time - I decided "heck, why not - we can always order a frozen pizza".

And by order, I totally mean cook.

The first thing you need to do is make the slaw.  DON'T skip this!  I swear it will sound weird and when you're putting this together it's going to boggle your mind.  But it is SO good!

You'll need carrots, fennel, mint, honey, lemon juice, olive oil, cumin, and cinnamon.

You're going to want to cut the fennel and the carrot into matchsticks.  If your knife skills are a little rusty - I recommend using the big holes on a grater.  

Add finely chopped mint.

Then, in a small bowl, combine the honey, 

Olive oil,

Lemon juice, 

Add the cinnamon and cumin.  Whisk it all together.

Pour the dressing over the carrot and fennel and toss to coat.

Set the slaw aside and put together the patties.

You'll need lamp and pork (I used beef and pork), feta, mint, salt, Dijon, cayenne, and cumin.

Add finely chopped mint to a large bowl.

Add the feta.

Add the Dijon and salt.

Add the cumin.

Add the cayenne.

Add the beef, pork, and an egg.  The original recipe doesn't call for an egg, but I felt like it needed it.

Mix it all together and form into patties.  I would suggest letting the patties rest for a couple of hours.  This will let the flavours blend together a little more.

The slaw was worth it and worked so well with the burger.  Definitely make sure the cut is very small - or if your knife-skills are a little wanting (like mine), use the large holes of a cheese grater.  Or the grater blade in your food processor (if you've got one).

I loved the blend of flavours in the patty.  It feels strange to put mint into beef (assuming mint goes with sweet), but the mint lent a coolness that enhanced the spices in the burger.  So definitely don't leave it out.

I served this with couscous and Caesar salad.  It would be hard to say what a great pairing with these burgers would be - there is a lot going on in these burgers.

Now - the recipe.  The recipe was originally posted on Familystyle Food, but when I went to link to it, it was gone.  I messaged Karen, who is the owner/writer of Familystyle Food and she said she intends to re-post the recipe with updated pictures, etc.  I'm going to post the link to the blog below and when she posts the recipe I'll provide an update.

Enjoy!
Heather

Familystyle Food