Very lean ground beef can sometimes result in a dry burger. This recipe combats the plight of dry burgers by blending lean beef with finely chopped sautéed mushrooms, which add fiber, umami, and moisture for delicious, juicy burgers. Accompanied by spicy carrot salad and quick tahini sauce, and tossed with warm whole wheat naan, these burgers are the best takeout any night of the week.
Active time: 25 minutes | Total time: 1 hour
Spicy Burgers with Tahini Sauce and Carrot and Harissa Cabbage Salad
Ingredients
- 1 teaspoon olive oil
- 2 medium portobello mushrooms, dark bottoms scraped and discarded, tops finely chopped
- 1 pound ground beef 95/5
- 4 teaspoons ground flaxseed
- 1 1/4 teaspoon 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 teaspoon harissa
- 2 large carrots, grated
- 2 tablespoons cilantro, chopped
- 1 1/2 tablespoons tahini
- 1/2 teaspoon maple syrup
- 4 small whole wheat naans, lightly toasted
- 4 green lettuce leaves
Instructions
Heat the olive oil in a medium nonstick skillet over medium heat. Add the mushrooms and sauté, stirring frequently, until they begin to brown, about 4 to 5 minutes. Add a few tablespoons of water and simmer, scraping up any browned bits from the bottom of the pan, until the water has evaporated, about 30 seconds. Transfer to 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 well to combine. Form the mixture into four 4 1/2-inch (11 cm) patties and refrigerate for at least 30 minutes.
Meanwhile, prepare the salad: In a medium bowl, mix together 1 tablespoon lemon juice and the harissa. Add the carrots, cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and stir to combine. Set aside.
Prepare the sauce: In a small bowl, whisk together the tahini, remaining 1 tablespoon lemon juice, maple syrup, and 1/4 teaspoon garlic powder. Add 1-2 teaspoons hot water and beat until smooth. Set aside.
Preheat a grill or nonstick skillet over medium-high heat. Add the burgers and cook for 4-5 minutes per side, or until they reach an internal temperature of 160°F.
Place the burgers on the toasted naan, then top with lettuce, tahini sauce, and slaw. Serve immediately.
Servings: 4 | Serving size: 1 flatbread, 1 burger, 1/2 cup (50 g) coleslaw, 1 tablespoon salsa
Nutrition (per serving): Calories: 398; Total fat: 16g; Saturated fat: 4g; Monounsaturated fats: 5 g; Polyunsaturated fats: 3 g; Cholesterol: 70 mg; Sodium: 775 mg; Carbohydrates: 32 g; Dietary fiber: 5 g; Sugar: 6g; Protein: 32g
Nutrition Bonus: Vitamin D: 1%; Calcium: 10%; Iron: 14%; Potassium: 670 mg; Vitamin A: 403%; Vitamin C: 10%
Originally Posted: June 15, 2019; Updated March 2026
The post Spicy Burgers with Tahini Sauce and Harissa Carrot and Cabbage Salad appeared first on the MyFitnessPal blog.
