Moroccan-Spice Burgers

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 pound frozen sweet potato fries
Kosher salt
1¾ teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
½ cup mayonnaise
2 tablespoons harissa paste
3 cloves garlic, grated
1½ pounds ground beef
¼ cup finely chopped fresh parsley
Freshly ground pepper
1 tablespoon vegetable oil
4 sesame buns, split and toasted
Sliced tomatoes, baby arugula and pitted cured olives, for topping



To Make:

1. Bake the sweet potato fries as the label directs; season with
salt and ¼ teaspoon ras el hanout. Reduce the oven temperature
to 250˚ and keep the fries warm in the oven. Meanwhile, mix the
mayonnaise, harissa and 1 grated garlic clove in a small bowl;
refrigerate until ready to use.

2. Combine the ground beef, parsley and the remaining 2 grated
garlic cloves and 1½ teaspoons ras el hanout in a large bowl. Mix
with your hands until just combined. Form into four ¾-inch-thick
patties; season on both sides with salt and pepper. Heat the
vegetable oil in a large nonstick skillet over medium-high heat.
Add the burgers and cook until browned, 3 to 5 minutes per side
for medium rare.

3. Serve the burgers on the buns with a spoonful of the harissa
mayonnaise and some sliced tomatoes, arugula and olives. Serve
with the sweet potato fries and remaining harissa mayonnaise.
Per serving: Calories 940; Fat 57 g (Saturated 12 g); Cholesterol 112 mg;
Sodium 1,106 mg; Carbohydrate 66 g; Fiber 7 g; Sugars 16 g; Protein 34 g