Very lean ground beef can sometimes lead to a dry burger. This recipe combats the dry burger plight by mixing the lean beef with finely chopped sautéed mushrooms, which add fiber, umami and moisture for delicious, juicy burgers. Topped with a spicy carrot slaw and quick tahini sauce, and folded into warm whole-grain naan, these burgers top takeout any night of the week.
Active time: 25 minutes | Total time: 1 hour
Spicy Burgers With Tahini Sauce and Harissa Carrot Slaw
Ingredients
- 1 tsp olive oil
- 2 medium portobello mushroom, dark underside scraped out and discarded, cap finely chopped
- 1 lb 95/5 ground beef
- 4 tsp ground flaxseeds
- 1 1/4 tsp ground cumin
- 1/2 tsp garlic powder, divided
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 2 tbsp lemon juice, divided
- 1 1/2 tsp harissa
- 2 large carrots, grated
- 2 tbsp cilantro, chopped
- 1 1/2 tbsp tahini
- 1/2 tsp maple syrup
- 4 small whole-grain naan, lightly toasted
- 4 green lettuce leaves
Directions
Heat the olive oil in a medium nonstick pan over medium heat. Add the mushrooms and sauté, stirring frequently, until they begin to brown, about 4-5 minutes. Add a few tbsp water and simmer, scraping up the 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, flaxseeds, cumin, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl and stir thoroughly to combine. Form the mixture into four 4 1/2-inch (11 cm) patties and refrigerate for at least 30 minutes.
Meanwhile, make the slaw: In a medium bowl, whisk together 1 tbsp lemon juice and harissa. Add the carrots, cilantro, 1/4 tsp salt, and 1/4 tsp black pepper and toss to combine. Set aside.
Make the sauce: In a small bowl, whisk together the tahini, remaining 1 tbsp lemon juice, maple syrup, and 1/4 tsp garlic powder. Add 1-2 tsp hot water and whisk until smooth. Set aside.
Preheat a grill or nonstick grill pan 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.
Serves: 4 | Serving Size: 1 flatbread, 1 burger patty, 1/2 cup (50g) slaw, 1 tbsp sauce
Nutrition (per serving): Calories: 398; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 70mg; Sodium: 775mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 6g; Protein: 32g
Nutrition Bonus: Vitamin D: 1%; Calcium: 10%; Iron: 14%; Potassium: 670mg; Vitamin A: 403%; Vitamin C: 10%
Originally published: June 15, 2019; Updated March 2026
The post Spicy Burgers With Tahini Sauce and Harissa Carrot Slaw appeared first on MyFitnessPal Blog.
