Chef John's signature recipe
Moroccan Burgers
for Five
The original recipe from The Art of the Grill, proportionally adapted from 4kg to 700g minced beef for an easy family-sized batch.
- Makes
- 5 burgers
- Preparation
- 15 minutes
- Cooking
- 10–12 minutes
Method
- 01
Place the minced beef, Moroccan spice, garlic purée, coriander, salt, breadcrumbs and beaten egg in a large bowl. Mix only until everything is evenly combined—do not overwork the beef.
- 02
Divide the mixture into five equal portions. Shape each one gently into a patty roughly 2cm thick and slightly wider than its bun.
- 03
Press a shallow indentation into the centre of each patty with your thumb. This helps the burgers keep an even shape as they cook.
- 04
Preheat the barbecue and create direct and indirect heat zones if your equipment allows. Begin cooking the burgers over steady, medium direct heat.
- 05
Leave each burger undisturbed until a good crust forms and it releases naturally from the grill. Turn once and continue cooking; never press down on the patty.
- 06
If the fat causes flare-ups, move the burgers briefly to the cooler zone until the flames subside, then return them to the direct heat.
- 07
Cook until the centre of each burger reaches 71°C. Add cheese during the final minute, if using, and close the lid to melt it.
- 08
Toast the buns on the grill for around 60 seconds. Rest the burgers for 3 minutes, then build them with your chosen toppings and serve.