Harissa Spiked Burgers with Batata Harra Fries

Harissa Spiked Burgers with Batata Harra Fries
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4

Recipe Tags

About this Recipe

This aromatic and ultra delicious burger will weave a tale about the spices and flavour at your next BBQ bash.


1 lbs Maple Leaf Prime® Ground Chicken
3 tbsp (45 mL) harissa spice blend, divided
1/4 cup (60 mL) fresh squeezed lemon juice
1 small onion, grated
1/2 tbsp (7.5 mL) garlic, minced
2 tbsp (30 mL) green onion, finely chopped
4-6 pita bread
1 cup (250 mL) mixed greens
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) lemon rind, grated
2 tbsp (30 mL) lemon juice
1 Pkg 454 gr French fries, prepared
1/2 cup (125 mL) olive oil
2 tbsp (30 mL) garlic, minced
1/4 cup (60 mL) cilantro, chopped
1/2 tsp (2.5 mL) cayenne pepper
1 tbsp (15 mL) lemon juice


PREHEAT grill to medium high heat.

IN a large bowl combine chicken, 2 tbsp of harissa spice, lemon juice, onion, garlic and green onions.

SEASON with Pepper.

USING your hands mix until just incorporated.

FORM mixture into 4 equal balls.

PRESS balls into even patties and place onto a parchment lined baking sheet.

PLACE in freezer for 5 to 10 minutes.

MEANWHILE in a small bowl mix together mayonnaise, lemon rind, lemon juice and remaining harissa spice and season with salt and pepper.

SET aside.

IN another small bowl mix together olive oil, cilantro, cayenne, lemon juice and season with salt and pepper. Set aside. Prepare French fries per package directions.

USING a ring mold or the top of a 5 to 6 inch glass, cut rounds out of pita bread.

ASSEMBLE burgers by spreading lemon aioli onto bottom pita followed by chicken burger and lettuce.

TOP with remaining pita.

DRIZZLE olive oil sauce over hot French fries.

SERVE immediately.


Save any remaining Batata Harra Style dressing in an airtight container and use on pork or chicken or even as a salad dressing.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet