Serves 4
25 min
Spiced Beef Burger with Shaved Cucumber and Beet Salad
Recipe GLPRfbfbc454ef364c
Juicy ground beef patties seasoned with cumin and garlic, grilled to perfection and served on ciabatta rolls. Topped with a vibrant harissa mayonnaise and fresh lettuce, these burgers are accompanied by a refreshing salad of thinly shaved cucumber and beets dressed with olive oil, sherry vinegar, and dill.
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Ingredients
1/2 cucumber, thinly sliced
1 small yellow beet, scrubbed and very thinly sliced
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons fresh dill
Kosher salt and black pepper to taste
1/4 cup mayonnaise
2 tablespoons harissa
1 1/4 pounds ground beef chuck
1 1/2 teaspoons ground cumin
2 cloves garlic, pressed
4 ciabatta rolls, split
Lettuce leaves for serving
Canola oil for the grill
Directions
In a small bowl, whisk together the mayonnaise and harissa until well combined. Set aside.
In a medium bowl, combine the sliced cucumber, sliced beet, 2 tablespoons olive oil, sherry vinegar, and fresh dill. Season with salt and pepper to taste. Toss gently to coat and let sit while preparing the burgers.
In a large bowl, combine the ground beef, ground cumin, pressed garlic, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently with your hands until just combined—do not overwork the meat. Divide into 4 equal portions and form each into a patty about 3/4 inch thick. Make a shallow indent in the center of each patty with your thumb.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates with canola oil.
Place the beef patties on the hot grill and cook without moving them for 4 to 5 minutes, until the bottoms are nicely browned. Flip the patties and cook for an additional 4 to 5 minutes, until the internal temperature reaches 160°F. Toast the ciabatta rolls cut-side down on the grill for about 1 to 2 minutes until lightly golden.
Spread the harissa mayonnaise on the bottom half of each toasted ciabatta roll. Layer a few lettuce leaves, then top with a cooked beef patty. Cover with the top half of the roll.
Serve each burger immediately with a generous portion of the cucumber and beet salad on the side.
