The Casbah Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

My new friend is originally from Morroco.We have had many conversations about Morrocan cuisine. I came up with this recipe and dedicate it to my Morrocan buddy, Hassan!


Burger Topping:
1/4 c. harissa paste
1 1/2 c. diced red onion
1 tbs. lemon zest
3 tbs. chopped fresh cilantro
1 1/2 c. diced, seeded tomato
1/4 c. finely diced oil cured black olives
2 lbs. fresh 80% ground beef
2 tbs. freshly grated ginger
2 tsp. ground cumin
2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
Other ingredients:
Vegetable oil for brushing the grill rack
6 Ciabatta rolls (sliced in half)
1 head of green leaf lettuce


Preheat gas grill to medium-high

Combine harissa paste, red onion, lemon zest and cilantro. Fold in tomato and olives. Set aside.

Combine ground beef, ginger, cumin, salt, cinnamon, cayenne and black pepper. Divide into six equal portions. Hand shape portions into square patties that are the same width as the rolls. Brush grill rack with oil. Grill patties for 4-6 minutes per side, flipping patties only once. During final two minutes of grilling, place rolls, cut side down, on the grill rack until lighty toasted.

On each roll bottom, place three layers of lettuce, a patty and an equal portion of the topping. Add roll tops. Cut finished burgers diagonally and serve.