Turkey Burgers with Harrisa Carrot Slaw
Yields: 5-6 servings
Time: Prep 20-30 minutes, Cook 10-12
Harissa is one of my favorite condiments. It’s a spicy red chili paste that’s great as a marinade for meat, a dip for fresh veggies, or in this case a dressing for slaw or salad. This carrot slaw is a spicy, sweet, and zesty topper to a juicy turkey burger. The feta adds a tangy finish that leaves you wanting more. Pair these burgers with your favorite grilled veggies and you have a great, lean weeknight meal!
Harissa Ingredients:
Large sweet red pepper
Dried chiles (Chiles de árbol, Guajillo, etc)
Tomato paste
Garlic
Cayenne pepper
Smoked paprika
Cumin
Caraway seeds, toasted then ground in mortar and pestle
Coriander
Lemon juice
Apple cider vinegar
Extra virgin olive oil
Black pepper
Kosher salt
Burger Ingredients:
1 lb. ground turkey
1 egg
Panko
Harissa
Fresh chiles (Fresno, Serrano, Thai, etc)
Black pepper
Kosher salt
Parsley
Feta Cheese
Hamburger buns
Mayo (optional)
Slaw Ingredients:
2 large carrots, peeled & grated
1/2 shallot
Lemon juice
Harissa
Parsley
Toasted sesame seeds
Black pepper
Kosher salt
Special Equipment:
Food processor
Grill or grill pan
Mortar and pestle
Directions
Step One:
Soak dried chiles in boiling water for 30 minutes to rehydrate. 5-7 chiles works for my spice level but it’s up to your palate. Once hydrated and cooled, slice chiles in half and remove all seeds.
Step Two:
To make harissa, start by roasting one large sweet red pepper. This can be done on a grill, in the oven or over an open flame. Using a stovetop burner, place the pepper directly over a medium flame. Roast until skin is blackened, flip and do the same on other side, 4-5 minutes total. Let cool. Slice and remove seeds.
Step Three:
In a food processor, pulse together chiles, roasted pepper, and a large spoonful of tomato paste until coarsely chopped. Smash 3-4 cloves of garlic and add to food processor, pulse a few times. Add about 1 tsp. each of paprika, cayenne, cumin, coriander, ground caraway seeds, salt, and pepper, pulse together. Juice 1/2 a lemon and add a few capfuls of apple cider vinegar, pulse.
Step Four:
With the blade running, slowly drizzle extra virgin olive oil into harissa until texture is smooth but still quite thick. Should be rid of most of the large chunks of chiles. Taste and adjust seasonings if necessary. If it seems flat, add more vinegar and a tiny pinch of salt. Set aside.
Step Five:
To prep the slaw, thinly slice 1/2 a shallot and place in a small bowl. Juice the other half of the lemon and coat shallot thoroughly. Set aside and allow shallot to macerate for at least 20 minutes.
Step Six:
In a large bowl, combine turkey, egg, and 1 cup of panko. Scoop in 2 large spoonfuls each of harissa and tahini, stir to combine. If mixture seems wet, add more panko. Add in 1-2 chopped and seeded fresh chiles. Season to taste with salt, pepper, and parsley. Form into 5-6 patties depending on your preferred size.
Grill over indirect medium heat for 4-5 minutes on each side.
Step Seven:
While burgers are grilling, combine grated carrots, shallot & lemon juice, 3 tbsp. of harissa, and a handful of sesame seeds. If it seems too dry, add more harissa. Season to taste with parsley, salt, and pepper.
Step Eight:
When burgers have 1-2 minutes left, add buns to grill to toast lightly. Slather each side of the bun with harissa and mayo (optional). Place turkey patty on bottom bun and top with carrot slaw and a sprinkle of feta cheese. Serve and enjoy!
