Sun-dried tomato & harissa turkey burgers

By Sam Smith


For the burgers:

  • 1 pound ground turkey
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons chopped fresh herbs, such as parsley or cilantro
  • 6 sun-dried tomatoes, finely chopped
  • 1 egg yolk
  • 2 teaspoons harissa paste (find it at specialty markets or make it yourself) Sea salt and freshly ground black pepper
  • Coconut oil

To served:

  • 1 head gem lettuce, leaves separated
  • 1 avocado, peeled, pitted and cut into slices
  • 2 vine tomatoes, sliced
  • Dijon mustard


Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

Atlas Olive Oils

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