Sweet and Spicy Red Fez Burger

Marrakesh Carrot Salad:

1 lemon, juiced

2 garlic cloves, pressed or minced

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1/2 tsp. ground paprika

1/4 tsp. red pepper flakes

1 tsp. kosher salt

1 tsp. honey

1 tsp. chopped fresh flat-leaf parsley

2 Tbsp. extra virgin olive oil

1 lb carrots, peeled and grated

Chermoula Mayonnaise:

1/2 C. chopped fresh cilantro leaves

4 garlic cloves, crushed

1 tsp. ground cumin

1 tsp. ground paprika

1 tsp. harissa (North African hot sauce)

1 lemon, juiced

1 tsp. kosher salt

6 Tbsp. extra-virgin olive oil

1 C. mayonnaise

Burgers:

1 1/2 lb ground chuck

1/2 lb merguez (North African-style lamb sausage or hot bulk Italian sausage), out of casing 

2 oz dried apricots, diced

2 oz dried dates, diced

1 1/2 tsp. ground cumin

1 tsp. ground cinnamon

3 Tbsp. chopped fresh cilantro leaves

3 Tbsp. chopped fresh mint leaves

2 tsp. harissa

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Vegetable oil, for brushing the grill rack

6 Kaiser rolls, split

3 oz red food coloring

3 C. shredded romaine lettuce

For the Marrakesh Carrot Salad:
Combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.

For the Chermoula Mayonnaise:
Combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the Burgers:
Coombine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers:
Spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a burger, and an equal amount of the Carrot Salad. Add the roll tops and serve.

Helpful Tip: In the event that you can't find harissa, here's a recipe for homemade.

3 oz. mild and hot chilies (combine ancho, New Mexican, and guajillo chiles)
1 clove garlic, crushed with salt
1/4 tsp. salt, for above
1 tsp. ground coriander

1 tsp. ground caraway seed
1 red bell pepper, roasted
1 tsp. fine sea salt
olive oil
Stem, seed and break up chilies. Place in a bowl and pour boiling water over to cover. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red bell pepper.

Grind chilies in a food processor with garlic, spices, red bell pepper, and salt. Add enough oil to make a thick paste. Add 1-2 tsp. fresh lemon juice and stir.