Name: Moroccan Harissa-Spiced Chicken Burger with Mint Yogurt Sauce and Roasted Sweet Potato Wedges
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken thigh (about 120g), finely chopped or ground; 1 tbsp harissa paste; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp olive oil (plus extra for brushing); 1 small sweet potato (about 120g), cut into wedges; 1/4 tsp ground cinnamon (for sweet potatoes); 1/4 cup plain Greek yogurt; 1 tbsp finely chopped fresh mint (plus extra for garnish); 1 tsp lemon juice; 1 small whole wheat burger bun, split; 1/4 small red onion, thinly sliced; 2 tbsp apple cider vinegar; 1/2 tsp sugar; Pinch of salt (for pickling onions); 1 tbsp pomegranate seeds (for garnish)

Moroccan Harissa-Spiced Chicken Burger with Mint Yogurt Sauce and Roasted Sweet Potato Wedges

miradu

This Moroccan Harissa-Spiced Chicken Burger delivers a festival of North African flavors in a fresh, modern package. Fiery harissa, smoky cumin, and coriander infuse juicy grilled chicken with deep warmth, while a cooling mint yogurt sauce tames the heat. The burger is crowned with quick-pickled onions for tang and pomegranate seeds for bright bursts of sweetness and crunch. Roasted sweet potato wedges dusted with cinnamon add a naturally sweet, earthy side. Each bite is a vibrant balance of spicy, smoky, cooling, and fresh—a perfect dinner for adventurous eaters craving both comfort and culinary travel.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a small baking tray with parchment. Toss sweet potato wedges with 1/2 tsp olive oil, cinnamon, and a pinch of salt. Spread in a single layer and roast for 22-25 minutes, flipping once, until golden and tender.
Meanwhile, in a small bowl, combine red onion slices, apple cider vinegar, sugar, and a pinch of salt. Toss and let sit, stirring occasionally.
In a mixing bowl, combine chopped or ground chicken, harissa paste, cumin, coriander, smoked paprika, and 1/4 tsp salt. Mix until just combined. Form into a burger patty slightly wider than your bun.
Heat a grill pan or skillet over medium-high. Brush lightly with olive oil. Grill chicken patty for 4-5 minutes per side, or until cooked through and nicely charred.
While patty cooks, mix Greek yogurt, chopped mint, and lemon juice in a small bowl. Season with a pinch of salt.
Lightly toast the burger bun on the grill pan until golden.
To assemble: Spread mint yogurt sauce on the bottom bun. Top with the harissa-spiced chicken patty, a spoonful of pickled red onion, a sprinkle of pomegranate seeds, and extra fresh mint. Add the top bun.
Serve immediately with roasted sweet potato wedges on the side.