RECIPE: Moroccan style burgers with cucumber slaw and rutabaga fries

Posted at 12:48 PM, Mar 27, 2017
and last updated 2017-03-27 13:48:03-04

Chef Renee Kelly from Kelly’s Harvest and Top Chef shares her recipe for Moroccan style burgers with cucumber slaw and rutabaga fries.

Moroccan Style Burgers with Cucumber slaw and Rutabaga Fries
Serves 4-6


  • 1 lb grass fed ground beef
  • ½ lb ground lamb
  • ½ lb ground pork
  • 1 each egg lightly beaten
  • 2 Tbs mint freshly chopped
  • 1 Tbs cilantro freshly chopped
  • 4 ea cloves garlic minced or grated
  • 1 tsp ground turmeric
  • 1 Tbs fresh oregano chopped
  • 1 tsp sea salt
  • ¼ tsp allspice
  • ½ tsp paprika
  • ½ tsp white pepper
  • ½ tsp ginger, ground
  • ¼ tsp cinnamon ground

Mix together all ingredients. Divide into 4-6 burgers ( 8 oz or 5 ½ oz burgers). Heat a grill or a skillet over medium high heat. Spray the clean grill with pan spray. Place the burgers on the hot side of the grill for 4-5 minutes, until they release easily from the grill.  Flip and sear for 4-5 minutes. Move to the colder side of the grill and cook for an additional 5 minutes or until the desired temperature is reached.

Note: The recipe is pretty moist, so having your grill clean and well-oiled will make the cooking easier.

Cucumber Slaw
Serves 4-6

  • 1 each English cucumber peeled and thinly sliced
  • 1 each medium yellow onion, thinly sliced
  • 1 Tbs cilantro, fresh, chopped
  • 1 tsp lemon juice
  • 1 each lemon zest
  • ¼ C. yogurt, plain
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp salt
  • 1 Tbs amino acids

Whisk together the lemon juice, yogurt, apple cider vinegar, honey, salt and amino acids.  Add the cucumber, onion,lemon zest and cilantro. Serve with the burgers. Slaw stays good, sealed in the refrigerator for up to 3 days.

Rutabaga Fries
Serves 4-6

  • 2 each medium rutabagas peeled
  • 2 Tbs. coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp sea salt

Seasoning after baking:

  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • ½ tsp paprika
  • ½ tsp sea salt
  • 1 Tbs parmesan cheese

Heat the oven to 425 degrees line 2 large baking sheet pans with parchment paper. Cut the rutabaga in ¼”x1/4”x2-3” strips, similar to a regular french fry shape. Toss the rutabaga with the coconut oil, garlic powder and sea salt.  Arrange on the baking sheets evenly.  Bake for 15 minutes.  Pull out of the oven and stir.  Place a rack on the sheet pans, and place the rutabaga fries on the rack and bake for an additional 10-15 minutes or until tender.

Once cooked, season the fries with the seasoning mixture. Serve with your favorite dipping sauce.