Private
Selection Moroccan Burger with Mint-Pepper Glaze
Prep
time: 15 minutes
Total time: 30 minutes
Serves: 6
Total time: 30 minutes
Serves: 6
- Mint – Pepper Glaze1/2 cup apricot fruit spread
1/2 tsp red pepper flakes
1 Tbsp Private Selection Organic Fresh Mint, chopped
Zest of 1 lemon + 2 Tbsp lemon juice - Burgers
1 tsp Private Selection ground coriander
1 tsp Private Selection ground cumin
1 tsp Private Selection fancy paprika
1 tsp Private Selection California garlic powder
1/2 tsp Private Selection ground red pepper
1 tsp Private Selection sea salt
1/2 tsp Private Selection freshly ground black pepper
11/2 lb Private Selection Angus ground beef *
Cooking spray
6 grilled or toasted Private Selection jumbo whole wheat sandwich buns
6 Slices Private Selection Havarti cheese
*For a more authentic taste, use 1 lb. of Private Selection ground lamb and 1/2 pound of Private Selection ground beef.
Directions
- For mint-pepper glaze:
1. Combine all ingredients in small bowl. Cover and chill. - For burger:
1. Combine first 7 ingredients in small bowl; mix thoroughly. In a large bowl combine ground beef and seasoning blend . Mix gently with fingertips or fork just until incorporated. Form into 6 (4 inch-wide) patties. - 2. Place burgers on platter. Burgers can be made up to 6 hours ahead. Cover and refrigerate.
- 3. Preheat grill (medium-high heat). Lightly coat with cooking spray. Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute.
- 4. To assemble the burgers, spread the mint-pepper glaze on the cut sides of the buns. On each roll bottom, place a cooked burger and Havarti cheese. Add the roll tops and enjoy. Refrigerate any leftovers.
