Harissa Chicken Burger with Grilled Eggplant and Mushrooms

Sink your teeth into this juicy harissa chicken burger layered with smoky grilled eggplant, meaty portabella mushrooms, and a bold North African–inspired sauce—all served on a toasted ciabatta bun. This flavorful burger is a fiery, protein-packed weeknight win that’s anything but ordinary.

Table of Contents

Jump to:

• Not Your Basic Chicken Burger
• A Cultural Mash-Up of Flavor
• Ingredients with Steps
• Culinary Glossary
• Equipment
• Kitchen Must-Haves Reviews
• Substitutions
• Variations
• Storage and Reheating
• 5 Cooking Tips
• Frequently Asked Questions
• Air Fryer Recipes
• Poultry Recipes
• 📖 Recipe
• Subscribe to my YouTube Channel
• Have a Comment or Question?

Not Your Basic Chicken Burger

If you’ve ever bitten into a so-called “healthy chicken burger” and felt like you were chewing on seasoned drywall—same. That’s why I created this Harissa Chicken Burger to prove that ground chicken can absolutely hold its own.

This spicy chicken burger recipe starts with juicy chicken mince seasoned to perfection with zhug sauce, garlic, and herbs, formed into burger patties that cook up golden and juicy over medium heat.

Now, Why You're Really Gonna Like This

We’re not stopping there—oh no. We’re air-frying balsamic-marinated portabella mushrooms, jalapeños, and onions, which become caramelized deliciousness on top.

Add a generous swipe of homemade harissa sauce made from roasted eggplant, harissa paste, and olive oil, and sandwich the whole thing between toasted burger buns (preferably ciabatta, because why not be a little fancy?). New to this?

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A Cultural Mash-Up of Flavor

This Ground Chicken Burger with Harissa is more than a recipe—it’s a cultural conversation between continents. We’ve got ajvar as the sauce inspiration from the Balkans, which is silky, smoky, and has a roasted eggplant and red pepper taste. Then comes the ciabatta roll—a crusty Italian bread that can handle the drip and drama of this burger without falling apart on you.

Simple Ingredients

This burger takes the best pantry staples—garlic cloves, black pepper, a dash of salt, and a drizzle of vegetable oil—and turns them into an incredible flash to the past with each bite telling a story. There's really nothing like crispy toasted ciabatta bread.

Ingredients with Steps

To make this bold and juicy Harissa Chicken Burger, start by marinating sliced eggplant, portabella mushrooms, onions, and jalapeños in balsamic vinegar, olive oil, and seasonings. Air-fry the veggies until caramelized.

Then, mix chicken mince with zhug sauce, breadcrumbs, egg, black pepper, and tsp salt to form flavorful burger patties. Pan-cook the patties over medium-high heat until golden brown and cooked through (use a meat thermometer to confirm 165°F).

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

• Harissa Sauce - In this recipe, a custom spread is made by blending harissa paste with roasted eggplant and olive oil for smoky, spicy flavor.
• Harissa Paste - A North African chili paste made from roasted peppers, garlic, and spices. It brings smoky heat and deep flavor to sauces and marinades.
• Zhug Sauce (Green Harissa) - A Yemeni green chili herb sauce that adds fresh, spicy heat. Use it to upgrade your ground meat mixes or drizzle it on veggies.
• Chicken Mince - Another name for ground chicken. Lean but still juicy when seasoned and handled properly—don’t overmix it!
• Burger Patties - Formed discs of ground meat. Press them evenly for consistent cooking, and use a parchment paper square to keep prep clean.
• Air Frying - A method of cooking with hot air that mimics deep frying—perfect for getting crispy, caramelized veggies without the extra oil.
• Ciabatta Roll - An Italian bread with a chewy crust and airy center—ideal for holding juicy burgers without turning soggy.

Equipment

• Air Fryer - Used to roast the marinated eggplant, mushrooms, onions, and jalapeños quickly and evenly with minimal oil. A convection oven or regular oven at 425°F with a baking tray lined with parchment paper works too—just extend the cook time by a few minutes.
• Mixing Bowl - Used to combine your burger ingredients like chicken mince, breadcrumbs, zhug, and seasonings for a uniform patty mix. Any large, clean salad bowl or deep container will do—as long as there’s room to mix without making a mess.
• Griddle Pan or Skillet - Used to cook the burger patties on the stovetop over medium-high heat to get a nice sear and juicy center. A nonstick frying pan, cast-iron skillet, or even an indoor grill pan can work—just make sure it gets hot enough for browning.
• Food Processor or Blender - Used to blend the sauce ingredients—roasted eggplant, harissa paste, and olive oil—into a smooth, spicy harissa sauce. A mini chopper, immersion blender, or even some good old-fashioned fork-mashing (with effort) will work if you're sauce-savvy.
• Toaster or Toaster Oven - Used to toast your burger buns (ciabatta or otherwise) until they’re golden and crisp. Toast them directly in a dry skillet or under the oven broiler for a quick browning—just don’t walk away!
• Meat Thermometer - Used to ensure your chicken patties reach the safe internal temperature of 165°F for doneness. No thermometer? Cut one patty open and check for clear juices and no pink inside—but investing in a thermometer is highly recommended!
• Kitchen Paper (Paper Towels) - Used to blot excess moisture from eggplant slices before marinating and for general cleanup. A clean kitchen towel or reusable cloth works too—just don’t forget to wash it afterward to avoid any cross-contamination.

Kitchen Must-Haves Reviews

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Substitutions

Dairy Free

Yay! This recipe is dairy-free!

Gluten-Free

• Breadcrumbs – Use gluten-free panko, crushed gluten-free crackers, or almond flour.
• Burger buns – Choose gluten-free ciabatta rolls, sandwich buns, lettuce wraps, or even grilled sweet potato rounds.
• Soy sauce – Replace with tamari or coconut aminos to keep the umami without the gluten.

Vegetarian

• Ground chicken patties – Swap with thick grilled portabella mushroom caps, store-bought veggie patties, or homemade chickpea patties.

Convenience

• Ground chicken (chicken mince) – Use ground turkey or mashed canned chickpeas mixed with breadcrumbs for a vegetarian option.
• Zhug sauce – Try pesto with a pinch of chili flakes or chimichurri mixed with garlic.
• Harissa paste – Substitute with a combo of sriracha, smoked paprika, and tomato paste.
• Olive oil – Use vegetable oil, canola oil, or avocado oil if that's what you’ve got on hand.
• Portabella mushrooms – Swap with button mushrooms, zucchini slices, or extra eggplant rounds.
• Balsamic vinegar – Apple cider vinegar with a touch of honey or molasses gives similar tang and depth. Do you have pomegranate molasses? Try that.
• Ciabatta rolls – Any sturdy sandwich bun, sourdough, toasted English muffin, focaccia, or regular bread works too.
• Roasted eggplant (for sauce) – Use jarred baba ghanoush or quickly sauté eggplant and mash it with garlic.
• Panko breadcrumbs – Crushed cornflakes, gluten-free oats, or almond meal can step in.
• Jalapeños – Swap for pickled jalapeños, serrano peppers, or a pinch of chili flakes.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Cooking on the Grill - Use a grill basket for the vegetables; be careful not to pour the marinade into the basket. If you do this, especially over an open flame, this may cause a sudden rise in fire due to the marinade's oil content. Cook the spicy chicken burgers directly on the grill grate for 12 minutes, flipping halfway. Ensure the internal temperature is 165°F when the burgers are done.
• Roast in the Oven - Preheat oven to 375°F. Use a sheet pan with a rack. Place parchment paper on the sheet pan. Then, lay marinated vegetables on parchment paper, place a sheet pan on top, and place the burger patties and roast in the oven.
• Cook in the Skillet - Use a large cast iron skillet to brown vegetables without the marinade. Sear and cook patties. Toast the bread. Make the Sauce and assemble.

Storage and Reheating

Refrigerator

Once cooled, store the burger patties, harissa sauce, and grilled vegetables separately in airtight containers. The patties and veggies will stay fresh in the fridge for up to 3 days, while the sauce can last up to 5 days. If you’ve already assembled the burgers, wrap each in parchment or foil to help preserve the texture (and avoid soggy bun syndrome).

Freezer

To freeze, wrap cooked chicken patties individually in parchment paper, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Avoid freezing the assembled burger or veggies, as the texture won’t hold up—eggplant, especially, gets a bit mushy.

Reheating

Reheat patties in a skillet over medium heat with a splash of water and covered with a lid to keep them juicy. You can also reheat in the oven at 350°F for 10–12 minutes or toss them in the air fryer for 5–7 minutes to crisp the edges. Toast the buns fresh and warm the harissa sauce in a small pan or microwave-safe bowl before building your burger again.

Frequently Asked Questions

Air Fryer Recipes

Looking for other air fryer recipes like this? Try these:

Poultry Recipes

Looking for other poultry recipes like this? Try these:

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