You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

Recipe for Moroccan chicken burgers with mint yogurt and sauteed peppers and onions

charlie Mahoney for the boston globe

Serves 6

This hamburger has generated social media raves since Rouge Tomate, a Michelin-starred restaurant, featured it at its food cart in New York near the Fifth Avenue entrance to the Central Park Zoo. The flavorful burger, which is ground chicken and skin (to keep it moist), sells for $8.

Continue reading below

YOGURT SAUCE

1cup plain Greek yogurt
4tablespoons chopped fresh mint
Pinch of salt

1. In a bowl, whisk the yogurt, mint, and salt.

2. Set aside for 20 minutes.

Continue reading it below

PEPPERS AND ONIONS

2tablespoons olive oil
1each red and yellow bell pepper, cored, seeded
and sliced
1onion, thinly sliced
Pinch of salt

1. In a skillet, heat the olive oil. Add the peppers, onion, and salt.

2. Cook, stirring, for 15 minutes or until the peppers are tender; set aside.

SPICE MIX

tablespoons sweet paprika
2teaspoons ground fennel
½teaspoons ground cumin
¼teaspoon ground
coriander
1tablespoon kosher salt
teaspoon ground
cinnamon
½teaspoon cayenne pepper
teaspoon black pepper
1teaspoon sugar

1. In a bowl, combine paprika, fennel, cumin, coriander, salt, cinnamon, cayenne and black pepper, and sugar. Stir well; set aside.

BURGERS

1cup panko crumbs
1cup whole milk
2pounds ground dark meat chicken (80 percent meat and 20 percent skin)
1large clove garlic, finely chopped
2teaspoons chopped fresh cilantro
2tablespoons bottled
harissa
6whole-wheat hamburger buns
1large red tomato, cut into 6 slices
1bunch fresh arugula, stemmed (for garnish)

1. In a bowl, mix panko and milk; set aside for 5 minutes. Add the spice mix, chicken, garlic, cilantro, harissa. Mix well and shape into 6 patties.

2. Light a charcoal grill or heat a gas grill to medium-high (or heat a griddle on the stovetop).

3. When it is hot, toast buns.

4. Set patties on grill rack or griddle and cook for about 3 minutes on a side, or until cooked through and lightly charred on the outside. Spread half of each bun with 1 tablespoon of the yogurt sauce. Add a patty to each with bell pepper mixture, more yogurt sauce, tomato, and arugula.  Peggy Hernandez. Adapted from Rouge Tomate

Loading comments...
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.