World Cuisine Burger Series: North Africa

{ serves 2 }

I love the different cuisines of the world and I always find myself experimenting with fusion ingredients; whenever I try to make a thai curry, I can’t seem to leave out ingredients that have absolutely nothing to do in a thai curry. Some would call it blasphemy, and I agree. But it just makes sense sometimes. This is why I will be sharing a few recipes in this new series called World Cuisine Burger Series. I already have so many ideas!

First up is this North African Burger; one of my favourite burgers! It has a beet & lemon salsa, falafels, savoury date caramel aubergine, harissa mayo and fresh mint. Hell yes.

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The Falafels

  • 1 can of chickpeas
  • 1 handful fresh parsley
  • 1 handful fresh coriander
  • 2-3 cloves of garlic
  • 1 tablespoon chickpea flour
  • 1 tablespoon ground flax seed
  • 1 tsp pink salt & black pepper
  • 1 splash of olive oil
  • 1 shallot

Mash the chickpeas in a bowl with a fork. Chop the parsley, coriander, shallot and garlic and add it to the bowl. Add the remaining ingredients and mix well. Place in refrigerator to firm up for at least 15 minutes. Form 2 large burgers and fry them on a medium heat in a bit of oil. You can also make smaller burgers, depending on the size of your buns.

The Beet & Lemon Salsa

  • 1 beetroot
  • 4 San Marzano tomatoes
  • 1/2 lemon
  • 1 shallot
  • 1 tablespoon coconut palm sugar
  • S&P to taste

Dice the beetroot and steam it until tender. Dice the tomatoes, the shallot and the halved lemon. Place in a bowl and mix with salt, pepper and coconut palm sugar. Let it sit for 10 minutes and then drain if necessary.

The Savoury Caramel Aubergine

  • 6 slices of aubergine
  • 2 dates / fresh or soaked
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil

Thinly slice the aubergine. In a bowl, mash the two dates and mix with the remaining ingredients until a paste-consistency is achieved. Slather it on one side of the aubergine slices, sprinkle with pink salt and bake for 5 minutes at 200 / 390. Flip, slather, sprinkle and bake for another 5 minutes. You may want to leave them in for a bit longer depending on your oven and you should also keep an eye on them as they thoroughly enjoy burning.

The Harissa Mayo

  • 2 tablespoons of mayonnaise
  • 2 teaspoons quality harissa

Mix. And adjust to taste. If it is a bit too strong, add more mayo. If it’s a bit too plain, add more harissa.


Now it’s time to assemble your burger! This is the best part.

I mean, except for actually eating it, right.

First some toasted buns, then a generous amount of harissa mayo followed by lots and lots of the beet & lemon salsa, then the crunchy falafel burger and the sweet & chewy aubergine slices, some fresh mint and finally some more harissa mayo, because it’s just too good not to. Or you can totally do it however you please. Just promise me you will be generous with the harissa mayo. Promise!



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