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
Ingredients
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2 tablespoons
finely chopped shallot
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2 tablespoons
finely chopped fresh flat-leaf parsley
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1 tablespoon
harissa
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1 tablespoon
ground coriander
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3/4 teaspoon
ground cumin
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1/2 tablespoon
ground cinnamon
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2 pounds
ground lamb
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1
package fresh haloumi cheese
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Kosher salt and freshly ground pepper
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grapeseed oil
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a few handfuls of fresh arugula
Directions
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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.
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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.
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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.
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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.
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Enjoy!
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