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Moroccan Ground Chicken Patties with Preserved Lemon mayo

Moroccan Ground Chicken Patties with Preserved Lemon Mayo

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Moroccan
Servings 4 patties (serves 2–4 depending on sides)

Equipment

  • Mixing bowls One for the patties, one for the mayo
  • Large skillet or grill pan Cast iron works great, but any non-stick pan will do. Alternatively, use an outdoor grill for a smokier flavor
  • Spatula For flipping the patties
  • Knife and Cutting Board Essential for prepping your herbs and veggies
  • Food processor (optional) You can use this to finely chop onion, garlic, and herbs if you prefer a finer texture
  • Measuring spoons and cups To keep your spice blend balanced

Ingredients
  

For the Moroccan Chicken Patties

  • 1 lb ground chicken preferably thigh meat for more moisture
  • 2 garlic cloves finely minced
  • 1 small red onion finely chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil plus more for cooking
  • 1 egg lightly beaten
  • ¼ cup breadcrumbs panko or regular

For the Preserved Lemon Mayo

  • ½ cup mayonnaise
  • 1 tablespoon finely chopped preserved lemon peel
  • ½ teaspoon lemon juice
  • 1 garlic clove grated
  • Pinch of ground cumin

Optional Toppings and Assembly

  • Toasted burger buns or warm pita
  • Sliced cucumbers
  • Pickled red onions
  • Lettuce or arugula
  • Feta cheese crumbles

Instructions
 

Mix the Patty Ingredients

  1. In a large bowl, combine the ground chicken, garlic, onion, harissa, cilantro, parsley, spices, salt, pepper, olive oil, egg, and breadcrumbs. Mix everything gently using your hands or a spatula—don’t overwork it, or the patties might get dense.

Shape the Patties

  1. Divide the mixture into 4 equal portions and shape them into round patties, slightly wider than your buns if you're using any. Wetting your hands with a little water helps prevent sticking.

Chill the Patties

  1. Place the patties on a plate and refrigerate for at least 10 minutes. This helps them firm up and hold their shape during cooking.
  2. Make the Preserved Lemon Mayo
  3. In a small bowl, mix together the mayonnaise, chopped preserved lemon, lemon juice, grated garlic, and a pinch of cumin. Stir until well combined, then refrigerate until ready to use.

Cook the Patties

  1. Heat a tablespoon of olive oil in a skillet over medium heat. Once hot, cook the patties for about 5–6 minutes per side, or until golden brown and cooked through (internal temp should be 165°F).

Assemble and Serve

  1. Toast your buns or warm your pita. Spread a generous amount of preserved lemon mayo on the bottom, place your Moroccan chicken patty on top, and add toppings like cucumbers, pickled onions, arugula, and feta.