Sweet and Spicy Red Fez Burgers

Accolades 2005 Winning Recipes
Serves Makes 6 burgers
Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

This burger celebrates the collaboration of our American burger with the bold and vibrant flavors of Morocco.


Marrakesh Carrot Salad:

  • juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 1 pound carrots, peeled and grated

Chermoula Mayonnaise:

  • 1/2 cup chopped fresh cilantro
  • 4 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon harissa (North African hot sauce)
  • juice of 1 lemon
  • 1 teaspoon kosher salt
  • 6 tablespoons Colavita Extra Virgin Olive Oil
  • 1 cup mayonnaise


  • 1 1/2 pounds ground chuck
  • 1/2 pound merguez (North African-style lamb sausage), casing discarded
  • 2 ounces dried apricots, diced
  • 2 ounces dried dates, diced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons harissa
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Vegetable oil, for brushing the grill rack
  • 6 Kaiser rolls, split
  • 3 ounces red food coloring
  • 3 cups shredded romaine lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the carrot salad, combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well and refrigerate until serving.

To make the chermoula mayonnaise, combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Remove the mixture to a small bowl and fold in the mayonnaise. Refrigerate until serving.

To make the patties, combine the beef, merguez, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of the chermoula mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a patty, and an equal amount of the carrot salad. Add the roll tops and serve.