Food & dining
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    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.


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


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

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    2. Set aside for 20 minutes.


    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.



    tablespoons sweet paprika
    2teaspoons ground fennel
    ½teaspoons ground cumin
    ¼teaspoon ground
    1tablespoon kosher salt
    teaspoon ground
    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.


    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
    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