Smoky harissa burgers with grilled sweet potatoes
5
- Prep Time20 min
- Total Time35 min
- Makes4 servings
Photo, Roberto Caruso
Ingredients
1 large sweet potato, cut into 3/4-in. wedges
1 large red onion, cut into 3/4-in. rounds
1 tbsp canola oil
1/2 cup 2% Greek yogurt
2 1/2 tbsp harissa paste, divided
400 g lean ground beef
1/4 tsp salt
4 slices mozzarella
4 hamburger buns, halved
2 cups baby arugula
Instructions
PREHEAT barbecue to medium. Arrange sweet potato and onion in a single layer on a baking sheet. Drizzle with oil, tossing to coat and keeping onion rounds intact.
COMBINE 1/4 cup yogurt and 1/2 tbsp harissa in a small bowl. Set aside. Combine beef and remaining 1/4 cup yogurt, remaining 2 tbsp harissa and salt in a large bowl. Divide into 4 portions, then shape into 4 1/2-in.-wide patties. (Mixture will be wet.)
OIL grill. Arrange sweet potato and onion on one side of grill. Cook, with lid closed, until slightly charred on the outside and a paring knife is easily inserted[O1] , 5 to 6 min per side. (Flip onion carefully to keep rings together.)
GRILL burgers 2 min, then flip and top with cheese. Cook until no longer pink in the centre and cheese is melted, about 2 more min. Serve burgers on buns, topped with grilled onion and arugula, alongside sweet potato. Add reserved harissa yogurt to burgers or use as dip for sweet potato.
Chatelaine Quickies: Cheesy camp burgers
Nutrition (per serving)
Calories 934, Protein 38g, Carbohydrates 67g, Fat 58g, Fibre 9g, Sodium 984mg.
Kitchen Tip: Different brands of harissa differ in spice levels. Taste the paste first because often a little goes a long way.
Kitchen Tip: Toast buns on the grill for 1 to 2 min, if desired.
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