Moroccan Spiced Burger

February 27, 2011
1 Ratings
  • Serves 4
Author Notes

If you're looking for a new spin on the traditional burger recipe, this burger offers exotic flavors and rich tastes. The richness from the egg yolk blends in perfectly with the meat leaving you hungry for the next bite! —Chef Merlin

What You'll Need
  • 1 pound Ground Beef
  • 5 Eggs
  • 2 Cloves of Garlic, minced
  • 1/2 Onion, diced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne
  • 1 teaspoon tumeric
  • 1 handful Basil
  • 1 handful Arugula
  • 4 Hamburger Buns
  • Butter
  • Vegetable Oil
  1. Mix ground beef with onions, garlic, spices and 1 whole egg. Mix to combine ingredients, cover with plastic wrap and let sit in refrigerator for at least 30 minutes before cooking to allow spices to infuse meat.
  2. Form the beef into four equal 1/4lb patties by hand.
  3. Cooking methods can range from a flat-top, seared in a frying pan, grilled, or broiled. Use your preferred method! In this recipe I will sear the burger in a frying pan. In a frying pan over medium heat add equal parts of butter and vegetable oil to cover the bottom of the pan.
  4. Add burgers to the pan and cook on each side for 6-8 minutes until both sides are caramelized. Pull burgers out of pan and let sit for 1-2 minutes, temperature should be at medium. (If you prefer a more cooked temperature, transfer burgers and pan into a 400 degree oven for 5 minutes)
  5. In a skillet, fry eggs in butter until over easy. Do not flip the eggs! Only cook them on one side to ensure yolk remains warm and runny!
  6. Assemble the burgers! Place the burger on the bun, with some arugula and basil, topped off with the over easy egg! Enjoy!

See what other Food52ers are saying.

  • Maria Gabriel
    Maria Gabriel
  • Colin Gunderson
    Colin Gunderson
  • Elle
  • Foo Bar
    Foo Bar

4 Reviews

Maria G. July 26, 2020
Please change the recipe to a lot more meat or a lot less salt. The spices are also in excess for 1 lb of meat
Elle August 3, 2019
A little salty but amazingly tasty! I would just cut the salt (2 tsp rather than 1 tbsp) next time.
Colin G. September 24, 2014
Overall a good recipe but my wife and I found them way too salty.
Foo B. December 30, 2013
You say to fry the eggs until over easy, but not to flip them? That's impossible.

Eggs fried over easy are cooked on both sides, but the yolk is still runny. If you're telling people not to flip the eggs, you need to specify "sunny side up".