Moroccan spices flavor these mini burgers.
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1/2 cup mayonnaise
1 tablespoon harissa sauce
8 (5x3 1/2-inch) pieces soft flatbread
8 ounces ground beef
8 ounces ground lamb
2 tablespoons ground almonds
1 1/2 teaspoons chopped fresh mint leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
4 (3/4-ounce) slices Land O Lakes® Italian Blend, cut into quarters
8 pieces romaine lettuce
*Substitute Sriracha sauce, pureed chipotle peppers in adobo sauce or other hot chili sauce.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine mayonnaise and 1 tablespoon harissa sauce in bowl; mix well. Set aside.
Wrap flatbread pieces in aluminum foil; set aside.
Combine all burger ingredients except cheese and lettuce in bowl until well mixed. Shape mixture into 8 oval patties.
Place patties onto grill. Grill, turning once, 10-12 minutes or until or until internal temperature reaches at least 160ºF or desired doneness. Top each burger with 2 quarters cheese during last minute of cooking.
Place flatbread packet onto grill. Warm flatbread, turning once, 1-2 minutes or until heated through.
Spread each flatbread with 1 tablespoon mayonnaise mixture. Place lettuce piece onto half of flatbread; top with burger. Fold flatbread over burger.
Harissa sauce is a hot chili sauce that is a common ingredient in North African cuisine. It can be found in the ethnic aisle of the supermarket and comes in a jar, can or tube.