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!

Comments

  1. 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!

  2. says

    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!

  3. Keri says

    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!:)

  4. Emily says

    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!

  5. Jelmer says

    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!

      • 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?

        • 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.

  6. Janet says

    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.

  7. 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….

  8. 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!!!!!

  9. 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

  10. 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.

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