Moroccan Chicken Burger with Harissa Yogurt Sauce

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⏱️ Prep Time: 15 min 🔥 Cook Time: 15 min

 🕒 Total Time: 30 min 🍽️ Serves: 4

🛒 Ingredients

For the Patties:

  • Nonstick cooking spray 🥄

  • 1 lb ground chicken 🍗

  • ¼ cup panko (Japanese breadcrumbs) 🍞

  • 1 tbsp ras el hanout spice blend 🌶️

  • 1 tsp ground cumin 🌿

  • 1 tsp grated garlic 🧄

  • 1 tbsp chopped fresh mint 🌿

  • 1 tbsp lemon juice 🍋

  • ¼ tsp salt 🧂

  • 4 burger buns 🍔

Harissa Yogurt Sauce:

  • ½ cup plain Greek yogurt 🥛

  • 1 tbsp harissa paste 🌶️

  • 1 tsp lemon juice 🍋

  • Pinch of salt 🧂

Toppings:

  • 1 cup baby spinach 🥬

  • ½ cup sliced roasted red peppers 🌶️

  • ¼ cup thinly sliced red onion 🧅

  • ¼ cup crumbled feta cheese 🧀

📋 Instructions

1️⃣ Preheat Oven

Preheat your oven to 400°F (200°C). Lightly mist a baking sheet with nonstick cooking spray 🥄.

2️⃣ Prepare Patties

In a large bowl, combine ground chicken 🍗, panko 🍞, ras el hanout 🌶️, cumin 🌿, garlic 🧄, mint 🌿, lemon juice 🍋, and salt 🧂. Mix gently until just combined. Divide into 4 equal portions and shape into patties 🍔. Place on the prepared baking sheet.

3️⃣ Bake Patties

Bake for 15 minutes, or until fully cooked (internal temperature reaches 165°F).

4️⃣ Make Harissa Yogurt Sauce

In a small bowl, stir together Greek yogurt 🥛, harissa paste 🌶️, lemon juice 🍋, and salt 🧂 until smooth.

5️⃣ Warm Buns

Place burger buns in the oven during the last 2–3 minutes of patties baking time to warm.

6️⃣ Assemble & Serve

Spread harissa yogurt sauce on the bottom bun. Layer with a patty, baby spinach 🥬, roasted red peppers 🌶️, red onion 🧅, and crumbled feta 🧀. Top with the bun and serve immediately.

✨ Tips & Tricks

  • Spice Control: Adjust harissa paste amount in the sauce for milder or bolder heat 🌶️.

  • Make Ahead: Patties and sauce can be prepped and refrigerated up to a day before serving.

  • Serving Suggestion: Serve alongside couscous salad or spiced sweet potato fries for a full Moroccan feast 🥗.

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