Tuesday, February 7, 2012

Moroccan Hamburgers


from Erin (from Southern Living)
  • 2 pounds ground beef (or a mix of beef and venison)
  • 1 medium onion, finely chopped 
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup fine dry breadcrumbs
  • 1/4 cup finely chopped fresh cilantro 
  • 1 large egg
  • 3 garlic cloves, finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt 
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground red pepper


Combine all ingredients throughly; shape into 8 (4-inch) patties.
To prepare: Thaw completely. Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink. Or cook in a skillet over medium high heat, browning a couple minutes on each side then cover and continue to cook until no longer pink in the middle.
Serve with any toppings you like on flatbread or hamburger buns.
(I'm going to top with wilted spinach, tomato slices and provalone cheese)

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