Harissa Turkey Burgers

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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Ingredients:

Harissa Sauce:
6 dried guajillo chiles
6 dried New Mexico chiles, stemmed and seeded
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1 teaspoon dried mint leaves (optional)
3 tablespoons extra virgin olive oil (plus more, as needed)
1.5 teaspoon Kosher salt
5 cloves garlic
juice of one lemon

For the burgers:
1 pound ground turkey
2 heaping tablespoons harissa paste (or less if you don’t like spicy)
1 small onion, grated
2 cloves garlic, minced
2 tablespoons chopped fresh herbs of your choice
3/4 cup panko bread crumbs
1 egg (or 2 egg whites if you prefer)
salt & pepper, to taste

For the yogurt sauce:
1 (6 ounce) container Greek yogurt or sheep’s milk yogurt
2 teaspoons harissa paste
1 tablespoon grated onion
1 garlic clove, minced
1 teaspoon lemon juice
1 tablespoon fresh, chopped mint
salt & pepper, to taste

Instructions:

Harissa Sauce:
Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes.

Heat caraway, coriander, and cumin in an 8″ skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.

Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1