Harissa is a North African (Tunisia) condiment and it is HOT! Therefore, use it slowly - so that you won't make it too spicy! The Moroccan flavors in these burgers -- shaped into ovals instead of the usual rounds -- include cumin, garlic and harissa. The sauce: a delectable mix of mayonnaise, carawasy seeds & some more harissa. This is a Melissa Rubel Jacobseon from F&W Magazine, October, 2009 edition - From: 15 Rules for Great Wine and Food Pairings.Wine Pairing: Spicy Washington Syrah: 2007 Dusted Valley Vintners Stained Tooth. ;).
In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme.
2
Form the meat into eight 3/4-inch-thick oval patties.
3
In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
4
Heat a grill pan.
5
Cook the onions over moderate heat, turning once, until tender, about 10 minutes.
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Transfer to a plate and keep warm.
7
Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes.
8
Grill the rolls until lightly toasted, about 2 minutes.
9
Meanwhile, mix the mayonnaise with the caraway seeds and the remaining 2 tablespoons of harissa; season with salt and pepper.
10
Spread the mayo on the rolls.
11
Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.