Cumin Spiced Burgers with Harissa Mayo

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  3 lb or 1.36kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Green Olives with Harissa

  Graze

  85g

• Cumin

  Spices, cumin seed

  2 ½ tsp, ground or 8g

• Garlic powder

  Spices

  2 tsp or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rolls

  Bakery, Soft Wheat Kaiser - Pepperidge Farm

  12 roll or 912g

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Caraway seed

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Cucumber

  Peeled, raw

  ¹⁄₁₆ small or 7g

Directions

1. Step 1 In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme. Form the meat into eight 3/4-inch-thick oval patties. In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
2. Step 2 Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes. Transfer to a plate and keep warm. Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.
3. Step 3 Meanwhile, mix the mayonnaise with the caraway and the remaining 2 tablespoons of harissa; season with salt and pepper.
4. Step 4 Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.