Chermoula burgers with minted harissa salsa and preserved lemon and artichoke salad

Name: Chermoula burgers with minted harissa salsa and preserved lemon and artichoke salad
Cuisine: Moroccan
Ingredients: 650 g coarsely minced skinless, boneless chicken breast; 650 g coarsely minced skinless, boneless chicken breast; 100 g merguez sausage, cut into 0.5cm dice; 1 onion, peeled, finely chopped; 1 garlic clove, crushed; 1 small green chilli, deseeded, finely chopped; 1 tsp cumin seeds, toasted, crushed; 1 tbsp coriander seeds, toasted, crushed; ¼ tsp paprika; ¼ tsp turmeric; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 4 wooden skewers, soaked

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Chermoula is a fragrant, aromatic Moroccan spice paste, used as a sauce or as a marinade base for flavouring fish, meats and vegetables. In this recipe the ground spices permeate the meats lending an exotic flavour to a simple preparation.

Ingredients

650 g coarsely minced skinless, boneless chicken breast
100 g merguez sausage, cut into 0.5cm dice

Africa
Morocco
Burger

Method

Mix all the ingredients for the burgers in a bowl with 30ml of water. Season the mixture to taste and chill for 1 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 f