RECIPES: Recipe Details
Casablanca Burger with Apricot Mayo
I consolidated the spice flavor of Morocco by using a 5-spice powder blend. I also wanted to use apricots and pistachios, which are prevalent in their cuisine.
3/4 cup mayonnaise
3 tablespoons milk
12 canned apricot halves, drained & patted dry
1 tablespoon lemon juice
2 pounds ground beef chuck
4 large cloves garlic, minced
3/4 cup unsalted pistachios, finely chopped
2 tablespoons ground cumin
2 tablespoons five-spice powder
2 teaspoons salt
1-1/2 teaspoons cayenne pepper
Oil for brushing grill rack
6 hearty seeded sandwich rolls, split
1 bunch arugula, tough stems discarded
Heat barbecue grill to medium-hot. In a blender or food processor, process mayonnaise, milk, apricots and lemon juice until smooth; transfer to a bowl and set aside.
Combine ground beef, garlic, pistachios and spices. Handling meat as little as possible, mix well and shape into 6 patties, formed to fit the rolls. Brush grill rack with oil and grill patties, covered, to desired degree of doneness, turning once, 5 to 7 minutes per side for medium. During last few minutes of cooking time, place rolls cut sides down on edge of grill to lightly toast.
Spread mayo on cut sides of rolls, then place patties on bottom rolls, top with a generous amount of arugula and replace roll tops.
The sweet & lemony apricot mayo tempers the cayenne in the burgers, which are delicious with the spices and pistachios. The watercress adds a peppery flavor burst.