Cumin-Spiced Burgers with Harissa Mayo

As the end of warm weather and backyard BBQs nears, I’m always on the look-out for a twist on everyday burgers and dogs. This delicious recipe from Food & Wine was spot on. The cumin and North African Harissa infused hamburgers topped with spicy sauce, sweet pan fried onions and cool cucumbers and tomatoes, all came together just perfectly.

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Cumin-Spiced Burgers with Harissa Mayo

Adapted from Food & Wine

Serves: 8

Couch to table in: 45 minutes

Ingredients:

3 pounds ground chuck

Kosher salt and freshly ground pepper

1/4 cup plus 2 teaspoons harissa

2 1/2 teaspoons ground cumin

2 cloves garlic, minced

1 teaspoon dried thyme

1 large red onion, sliced 1/4 inch thick

1 tablespoon extra-virgin olive oil

Eight 6-inch oval rolls, split

1 cup mayonnaise

Tomato and cucumber slices

Preparation:

In a large bowl, gently mix the beef with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic and thyme. Form the meat into eight 3/4-inch-thick oval patties.
In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes. Transfer to a plate and keep warm. Grill the burgers over Medium-High heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.
Meanwhile, mix the mayonnaise with the remaining 2 tablespoons of harissa; season with salt and pepper.
Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.

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