Very lean ground meat can sometimes result in a dry burger. This recipe combats the dry burger misery by blending lean beef with finely chopped sautéed mushrooms, which add fiber, umami, and moisture for delicious, juicy burgers. Topped with a tangy carrot salad and quick tahini sauce and folded into warm whole-wheat naan, these burgers are the best takeout meals any night of the week.
Active time: 25 minutes | Total time: 1 hour
Spicy burgers with tahini sauce and harissa carrot salad
Ingredients
- 1 tsp olive oil
- 2 medium portobello mushrooms, dark bottom scraped out and discarded, cap finely chopped
- 1 pound 95/5 ground beef
- 4 tsp ground flax seeds
- 1 1/4 tsp ground cumin
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 tablespoons lemon juice, divided
- 1 1/2 teaspoons harissa
- 2 large carrots, grated
- 2 tbsp coriander, chopped
- 1 1/2 tbsp tahini
- 1/2 tsp maple syrup
- 4 small whole wheat naan, lightly toasted
- 4 green lettuce leaves
Directions
Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they begin to brown, about 4-5 minutes. Add a few tablespoons of water and simmer, scraping up the browned bits from the bottom of the pan, until the water has evaporated, about 30 seconds. Place in a mixing bowl and let cool.
Add the ground beef, flax seeds, cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper to the bowl and stir thoroughly. Form the mixture into four 4 1/2 inch (11 cm) patties and refrigerate for at least 30 minutes.
Meanwhile, make the coleslaw: In a medium bowl, stir together 1 tablespoon lemon juice and harissa. Add carrots, cilantro, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Set aside.
Make the sauce: In a small bowl, stir together the tahini, remaining 1 tablespoon lemon juice, maple syrup, and 1/4 teaspoon garlic powder. Add 1-2 tsp hot water and stir until smooth. Set aside.
Preheat a grill or nonstick grill pan over medium-high heat. Add the burgers and cook 4-5 minutes per side or until they reach an internal temperature of 160°F.
Place the burgers on the toasted naan and top with lettuce, tahini sauce and coleslaw. Serve immediately.
Servings: 4 | Serving Size: 1 flatbread, 1 burger patty, 1/2 cup (50 g) coleslaw, 1 tbsp sauce
Nutritional value (per serving): Calories: 398; Total fat: 16g; Saturated fat: 4g; Monounsaturated fat: 5 g; Polyunsaturated fat: 3 g; Cholesterol: 70mg; Sodium: 775 mg; Carbohydrates: 32g; Fiber: 5g; Sugar: 6g; Protein: 32g
Nutritional bonus: Vitamin D: 1%; Calcium: 10%; Iron: 14%; Potassium: 670 mg; Vitamin A: 403%; Vitamin C: 10%
Originally published: June 15, 2019; Updated March 2026
The post Spicy burgers with tahini sauce and harissa carrot salad appeared first MyFitnessPal Blog.
