Burger with Marrakech carrot salad and chermoula mayonnaise

Ingredients:

Marrakech carrot salad

• Juice of 1 lemon
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 0.5 tsp ground paprika
• 1/4 tsp red pepper flakes
• 1 teaspoon coarse salt
• 1 teaspoon of honey
• 1 teaspoon chopped fresh parsley
• 2 tbsp. l. olive oil
• 450 g carrots, peeled and coarsely grated

Chermoula Mayonnaise

• 0.5 cup chopped fresh cilantro leaves
• 4 crushed cloves of garlic
• 1 tsp ground cumin
• 1 teaspoon ground paprika
• 1 tsp harissa
• Juice of 1 lemon
• 1 teaspoon of salt
• 6 tbsp. l. olive oil
• 1 cup mayonnaise

Cutlets

• 700 g of ground beef neck
• 220 g merguez (North African lamb sausage), casings removed
• 60 g dried apricots, diced
• 60 g dried dates, diced
• 1.5 tsp ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons chopped fresh coriander leaves
• 3 tbsp chopped fresh mint leaves
• 2 tsp harissa
• 2 teaspoons of salt
• 0.5 tsp freshly ground black pepper
• Vegetable oil, for grilling
• 6 Kaiser buns (or regular burger buns), split in half
• 90 g red food coloring
• 3 tbsp. shredded romaine lettuce

Preparation:

1. Carrot salad:
   
   In a bowl, combine lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt. Mix well. Add honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.
2. Mayonnaise:
   
   Combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and blend until smooth. Transfer the mixture to a small bowl and stir in the mayonnaise. Cover and refrigerate until ready to serve.
3. Preheat an outdoor grill to medium-high heat.
4. Cutlets:
   
   In a large bowl, combine the ground beef, sausage, dried apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and black pepper. Mix thoroughly, being careful not to compact the meat. Divide the mixture into 6 equal portions and form them into patties the size of the buns.
5. Brush the grill grate with oil. Place the patties on the grate, cover, and grill until golden brown on the bottom, 3 to 4 minutes.
6. Flip the patties and continue cooking until cooked through, about 5 more minutes for medium-rare. A few minutes before they're done, brush the tops of the buns with red food coloring and carefully place the buns, cut-side down, on the edge of the grill to lightly toast.
7. Assembly:
   
   Spread the cut sides of the buns with a generous amount of chermoula mayonnaise. Top the bottom halves of the buns with 0.5 cups of shredded lettuce, a patty, and an equal amount of carrot salad. Top with the top halves of the buns and serve.