Harissa Lamb Burger

By • September 4, 2015 0 Comments

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Author Notes: This recipe is just the right amount of spicy, and also happens to showcase one of our favorite ingredients… ever. If you haven’t eaten pan-fried haloumi before, you haven’t lived. Cava Grill

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Serves 8-10

  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon harissa
  • 1 tablespoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 tablespoon ground cinnamon
  • 2 pounds ground lamb
  • 1 package fresh haloumi cheese
  • Kosher salt and freshly ground pepper
  • grapeseed oil
  • a few handfuls of fresh arugula
  1. Combine shallot, parsley, harissa, coriander, cumin, and cinnamon in a bowl. Add in lamb and work with your hands until just combined. Form into 6 even patties, pressing a slight dimple into the center of each patty.
  2. Turn the oven to broil. Brush the burgers with grapeseed oil and place in a castiron skillet. Broil patties for 10 to 12 minutes, turning halfway and brushing again. Let burgers rest for 3 minutes.
  3. Turn the oven to broil. Brush the burgers with grapeseed oil and place in a castiron skillet. Broil patties for 10 to 12 minutes, turning halfway and brushing again. Let burgers rest for 3 minutes.
  4. To assemble: spread the bottom half of a toasted bun with a generous portion of tzatziki. Top with harissa lamb burger and a handful of fresh arugula. Spread top half of toasted bun with a little harissa, and place on top of burger.
  5. Enjoy!

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