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Tasty Harissa Beef Sliders
FRIDAY 11.30.2018

Tasty Harissa Beef Sliders

Spice up your sliders with delicious, irresistible Harissa sauce. If you’re thinking of something easy to grill, to serve as snacks or one course of your meal, stick with your guns and go with mini burgers. Go classic, sure, but with a twist: use Harissa, the spicy paste from North Africa, and bring huge flavors into every bite. And since you’re going to try new ways to spice up your burgers, try different toppings! This recipe combines the signature Harissa taste with arugula and provolone, to make it just right. Oh, and of course, the classic charcoal grilled smoky taste on every bit of your burger patties!



Ingredients:

  • FOGO Premium Lump Charcoal
  • 1 1/2 lbs ground beef (80/20)
  • Kosher Salt
  • Black pepper
  • Garlic, 2-3 cloves
  • 1/4 white onion
  • Slider Buns
  • Arugula
  • Provolone cheese
  • Harissa
  • Mayonnaise

Perfect small patties

First, start by making your patties. It’s a really simple recipe that goes a long way! Use a grater, grate 1/4 an onion and 2-3 cloves of garlic for flavor. Lightly mix this into the ground beef, and be careful not to over mix. Add some salt and pepper, too.

Form the burgers into small, slider-sized patties and press your thumb into the middle to make a small indention. This will help them cook better and not have a bump in the middle. Now you’re ready to grill!

For this recipe, we used grill grates. These are a great tool for cooking burgers because it helps avoid flare-ups and give the burger great grill marks. Light your charcoal and aim for about 450 degrees F. Season one side of the burgers with salt and pepper, then place those patties seasoned side down on the grill. Now you can season the other side with salt and pepper while those are on the grill. Rotate the burgers after a few minutes to get good grill marks. Flip them and finish cooking. Cook the burgers to your desired doneness. I usually do 160 F internal temperature for medium when it comes to ground beef. Remove a few degrees shy of your desired temperature to let the carryover heat reach 160.

Mixed finger-licking flavors

Mix together ½ cup of mayonnaise and 1 tablespoon of Harissa into a small bowl. Taste it for the level of spiciness, then add more Harissa or more mayo to adjust. You can make homemade Harissa sauce, but the store bought jar tastes just as great and is hassle-free.

Assemble the burgers by placing a patty in the bun (toasted if desired), topping it with provolone, arugula, and spread the Harissa mayo sauce. Enjoy the fusion of flavors that spice up any regular burger


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★ Reviews

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4633 reviews
91%
(4193)
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1%
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Easy

Easy to use. Just one gets the fire going.

As good as lump charcoal gets

I have used many brands of lump charcoal and I keep coming back to Fogo. It has a great flavor and long burn times when smoking.

Consistent Quality

I have tried practically every lump charcoal. I am partial to larger pieces as they last longer and maintain heat better. Fogo consistently delivers the best charcoal with the least amount of wasted smaller pieces and dust.
While Fogo is more expensive than most competitors it simply lasts longer. I find that I can reuse it more often than other brands’ charcoal. So over the course of using the entire bag my average cost per use is less than other charcoal.
Lastly, I like the quality of their bag and most importantly the quality of the burn. There is no chemical smells or flavors imparted in the meat.
Keep it up, FOGO! I love your product and will continue my loyalty as long as you continue to deliver superior charcoal. Now, off to smell some smoke and drink a nice bourbon (neat)!

Great stuff!

Tried this for the first time recently and was pleasantly surprised. Like the ad says, lights fast and burns hot. It does impart a nice smokey flavor. It can also be for low and slow cooks. Will definitely buy again. Used in kamado and kettle grills.

Love this stuff!

Works great for all kinds of cooks. Consistently sized chunks. This is some of my favorite charcoal and I make sure that I always have some on hand. I recommend it to everyone that comes over or tries the food! We use it in our kamado and two kettle grills.