Moroccan burgers

Ingredients:

• 450 g frozen sweet potato fries
• 1 and 3/4 teaspoons ras el hanout (Moroccan spice) or pumpkin pie spice
• 0.5 cup mayonnaise
• 2 tbsp harissa
• 3 cloves garlic, grated
• 700 g of ground beef
• 1/4 cup finely chopped fresh parsley
• 1 tbsp. vegetable oil
• 4 sesame seed buns, halved and toasted
• Thinly sliced ​​tomatoes, small arugula or pitted olives, for serving

Preparation:

1. Bake the sweet potato fries according to package directions; season with salt and pepper and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 120°C (250°F) and keep the fries in the warm oven. Meanwhile, combine the mayonnaise, harissa, and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
2. Combine the ground beef, parsley, the remaining 2 grated garlic cloves, and 1.5 teaspoons of ras el hanout in a large bowl. Mix with your hands, distributing the ingredients evenly. Form into four 2-cm-thick patties; season both sides with salt and black pepper.
3. Heat vegetable oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 3-5 minutes per side for medium-rare.
4. Serve the patties on buns with a dollop of spicy mayo, tomato slices, arugula, and olives. Serve with sweet potato fries and the remaining spicy mayo.