Mini merguez burgers

Mini merguez burgers — English

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Mini merguez burgers

Classic, Alsatian or Middle Eastern: three ways to share merguez in mini burgers.

Serves 4Maison Azoulay · Strasbourg

Déclinaison de mini burgers aux merguez de la Maison Azoulay

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Time to cook

Method

Remove the merguez casings and divide the filling into three equal portions.
Each portion will be used for one of the mini burger variations.
Shape 12 balls and season as described below. Cook in a frying pan or on a griddle for one to two minutes per side, flattening with a fork, while warming the buns in the oven at 200°C.
Then split the buns and fill them with the different toppings.
(Warming the buns whole keeps them crisp outside and soft inside.)

The classic version

A small merguez patty.
Equal amounts of mayonnaise and mustard, chopped garlic and harissa.
Raw red onion, thinly sliced with a mandoline.
Rocket and coriander.

The Alsatian version

A small merguez patty mixed with a pinch of ground cumin.
A generous slice of soft, melting farmhouse Munster cheese.
Slow-cooked red onions, deglazed with Perle beer or another good Alsatian beer.
A few leaves of chervil or flat-leaf parsley.

The Middle Eastern version

A small merguez patty with finely chopped preserved lemon and shallot.
Fresh goat’s cheese (such as Petit Billy), chopped coriander and mint, olive oil.
Diced tomato and black olives.

Then enjoy straight away, with your hands…

The right ingredients for your recipe.

Find our merguez and selected meats in Neudorf.