Harissa beef burgers

It has been a long time since I made a burger. My family were really pleased with these Harissa beef burgers to say the least. They were juicy, tasty and super easy to prepare.

Harissa grass feed beef burgers

I was afraid that my kids would reject these burgers because of the spiciness of Mina Harissa, however, they didn’t even mentioned a thing. They devoured these burgers in no time. It wasn’t that spicy at all because I only added two tablespoons to the burger mixture. If you like it extra spicy I suggest you add more!

My husband really appreciated the burgers. It don’t cook meat too often so when I do he really enjoys it. I mean he ate two of the burgers so I am sure they were of his liking! I think he even poured half the Harissa jar sauce over his burgers. He likes his food extra spicy!

What I love most about Mina Harissa is the fact that is made with natural ingredients. No preservatives, colorants or weird ingredients which is right up my alley being a dietitian.

When you get to make these Harissa beef burgers there isn’t an specific way of serving them. I used bean sprouts, tons of onions and cheese but you can use sliced tomatoes or any other toppings of your choice.

Mina Harissa has also provided me with 3 Mina Harissa packs for three Eat Good 4 Life readers.

To enter the GIVEAWAY:

  • Comment in the section below and let me know how you would use Mina Harissa in your recipes.
  • I will pick 3 winners on Monday Nov 6th.

I hope you enter. This Mina Harissa spicy sauce is out of this world!


Harissa grass fed beef burgersHarissa grass fed beef burgers

Here you can see the beef mixture. Just mix everything with your clean hands. Form 4 patties and on a non-stick skillet cook the burgers for 3-4 minutes on each side. Serve with the Harissa Mayo and any desired toppings.

Harissa grass fed beef burgers


Harissa beef burgers

Miryam's original recipe

Yield: 4 burgers

Total Time: 20 minutes


  • 1 lb ground grass fed beef
  • 2 tbsp Mina Harissa
  • 1 tsp cumin powder
  • 1/2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/4 cup fresh chopped cilantro

Harissa Mayo

  • 1/4 cup mayonnaise
  • 2 tbsp Mina Harissa



In a large mixing bowl place all the burger ingredients and with your hands mix through. Form 4 medium size patties.

Place the patties on a large non-stick skillet and cook on each side for 3-4 minutes. While the burgers are cooking, in a small mixing bowl mix the mayo ingredients. When the burgers are done, spread the mayo sauce over the burger buns and serve the burgers with any toppings of your choice.

Screen Shot 2014-10-29 at 2.10.57 PM

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts


  1. Pues tienen una pinta riquísima, estas albóndigas. A ver si las hago algún día siguiendo tu receta, y la salsa se ve también exquisita.
    PEscado comes? Si comes, que creo que sí, puedes probar a hacer albóndigas de pescado. Con pescado blanco están muy ricas, y con sepia también. En mi blog tengo las 2 recetas.
    Para el día de acción de gracias te recomendaría un crumble de pescado, por ejemplo. Lo has hecho alguna vez? También lo tengo en mí blog. EStá riquísimo y con la costra del crumble pues queda así como un poco festivo, quiero decir que no tiene aspecto de una cena de cualquier día entre semana.
    Tu marido es americano?

  2. Hey, ya tenia pensado en hacer unas de pescado que hace mi madre lo que pasa que son un conazo pero ahora cuando venga en navidad la voy a decir que las hagamos y voy a ver si se puede acortar el modo de hacerlas.

    Pues voy a mirar en tu blog por esas dos recetas, gracias por la recomendacion. Tenia pensado en hacer pollo aunque alomejor hago pescado que me sale mas barato y me gusta mas :-.
    Si mi marido es americano, de Tennessee, de un pueblucho de por ahi……:-)

  3. Unas albóndigas muy ricas…

Leave a Reply

Your email address will not be published. Required fields are marked *