Tuesday, 16 June 2009

Harissa chicken burger

I found this little cute can of Harissa at my local Asian/International food market the other week. I have been looking for Harissa for a long time, and I even had the perfect recipe for making it myself last year, but it got lost in the move and now I can't seem to find it anywhere. In fact, the Harissa I made myself was ten times better than the canned stuff. Gosh, I hate that I can't find the recipe.

Anyway, the local soccer team (ODD Grenland) played a home game on Sunday, and we had planned on having friends over after the game for, what we call a BBQ but what the rest of the world refers to as a grilling or a cook-out. When we have BBQ's at our house I take care of the condiments, such as potato salads, vegetables, sauces... yeah, that kind of stuff, and each guest brings his or her own meat to grill. That way me and my boyfriend don't end up feeding the entire neighbourhood each time we have a cook-out.

For Sunday's cook-out I had decided on making chicken burgers and since I had just bought the can of Harissa I wanted to try it out. The result was good, but not as spicy as I had hoped, and wished, for. It actually started to rain when we were on our way back from the game, which we won by the way, so we decided on going out for dinner instead. So, in order not to spoil the hamburgers, I had already made them before the game, I ended up frying them, and then we had them for dinner the next day. I think they would have been much more tasty had I grilled them instead of frying them.

Harissa chicken burger
Makes 4 large patties, or 8 small

400 g ground chicken
½ small onion, finely chopped
1 clove garlic, grated
2 tsp harissa
1 egg
1 dl breadcrumbs

Mix all the ingredients in a bowl. Cover with plastic wrap and set to chill in the fridge for no less than 1 hour.

Heat a nonstick pan, or fire up your grill. Dip your hands in cold water. Divide the chicken mince into four equal parts using your hands. Roll each part into a ball. Place the balls in the pan, and flatten them into hamburger-like patties. If grilling, you will need to make the burgers before placing them on the grill. fry, or grill, til the juice runs clear. Serve with your favourite condiments, such as tomatoes, onions, pickles, ketchup, lettuce and dressing. Don't forget to heat your hamburger buns. I popped mine in the toaster for about ½ minute.

På svenska
Harissakryddad kycklinghamburgare

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