Experience the savory and exotic flavor of green harissa lamb burgers! Prepared with poblanos, jalapenos and cilantro, this mouth-watering dish is sure to tantalize your taste buds. Serve it on a pita or naan for a truly unforgettable culinary experience!
WHAT YOU’LL LOVE
- Herb-flecked lamb patties: One pound of ground lamb mixed by hand with minced garlic and a quarter cup of parsley, then seasoned with smoked salt and cracked pepper, makes a simple, savory burger.
- Charred pepper harissa: Poblanos and jalapeños blistered over direct heat, steamed 20 minutes, peeled, and blended with cilantro, parsley, green onion, mint, garlic, lemon, and cumin, then thickened with a stream of olive oil, make a bright green sauce.
- High heat, then a gentle finish: The patties brown over direct heat at 450°F on both sides and finish over indirect heat until they hit 160°F.
- Naan wedges and cool toppings: Naan cut into burger-sized wedges holds crumbled feta, tomato, the patty, harissa, and thin red onion.
Lamb Burgers
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Calories
458
Satisfy your taste buds with these juicy lamb burgers — made with green harissa, poblanos, jalapenos, and cilantro! Serve with pita or naan and enjoy an energizing, flavorful meal that'll make your mouth water. Try this delicious dish today!
Ingredients
- 1 lb ground lamb
- 1 clove garlic, minced
- 1/4 cup parsley, minced
-
smoked salt
- black pepper
- feta
- pita/naan
- 3 poblanos
- 2 jalapeños
- 1/4 cup cilantro, minced
- 1/4 cup parsley, minced
- 2 tbsp green onions
- 2 cloves garlic, minced
- 2 tbsp mint
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
-
1/4 cup olive oil
-
smoked salt
- tomato, thin sliced
- red onion, thin sliced
For the burger:
For the Green Harissa:
Directions
- Preheat your grill for high heat (450°F) grilling, set up with direct and indirect grilling zones.
- Place the poblanos and jalapeños on the grill, over direct heat. Grill on all sides until blackened. Transfer to zip top bag. Steam in the bag for 20 minutes. Remove from the bag and cut off the stems. Scrape out the seeds and discard. Peel the skin and discard. Roughly dice the flesh.
- Combine the peppers and the remaining harissa ingredients, except the oil and salt, in a food processor. Process until smooth. While the processor is running, slowly drizzle in the oil. Taste and season with the smoked salt, as needed.
- Combine the ground lamb, garlic and 1/4 cup minced parsley in a bowl. Mix well by hand. Form into 3 equal sized patties. Season each patty with the smoked salt and fresh cracked black pepper.
- Grill the burgers over direct heat until nicely browned. Flip and repeat. Move to indirect heat and continue cooking until the internal temperature reaches 160°F.
- Cut your naan flatbread into burger sized wedges. To build the burger, place crumbled feta on the bottom wedge then a slice or two of tomato. Top the tomato with the burger patty, then the green harissa, thin sliced red onions and the top wedge.
Recipe Note
Recipe FAQ
What makes this harissa green?
Instead of dried red chiles, it uses fresh roasted poblanos and jalapeños blended with cilantro, parsley, mint, and green onion. The cumin and garlic echo traditional harissa, but the flavor is fresher and milder.
Why roast and steam the peppers?
Blackening the skins adds smoky flavor, and sealing the peppers in a bag for 20 minutes lets the steam loosen the skins so they slide off. Discard the stems, seeds, and skin before dicing.
Why drizzle the olive oil in while the processor runs?
Adding the oil slowly lets it blend into the peppers and herbs instead of pooling, so the sauce comes out thick and glossy.
How do I keep the lamb patties tender?
Mix the lamb with the garlic and parsley just until combined, and handle it as little as possible when forming the patties. Overworking ground meat makes it dense and tough.
How do I know the burgers are done?
Ground lamb is done at 160°F. After browning both sides over direct heat, move the patties to indirect heat and check the center with an instant-read thermometer.
Why finish the burgers over indirect heat?
Direct heat browns the exterior quickly, but it can char the fat before the center cooks. Finishing over indirect heat lets the inside catch up without burning the crust.
What's the best way to serve the burgers?
Cut naan or pita into wedges sized like burger buns and warm them briefly on the grill. Layer feta, tomato, the patty, harissa, and red onion between them.
How much does the recipe make?
One pound of ground lamb makes three generous patties. For four servings, form four smaller patties, about 4 oz each, and cook them slightly less.
How long does the harissa keep?
Covered in the refrigerator, it keeps for about 4-5 days. A thin film of olive oil on top helps keep its color.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The patties keep for about 3-4 days and should be reheated to 165°F.
How indoor-friendly is this recipe?
5 out of 5. Blister the peppers over a gas burner or under the broiler, and cook the patties in a hot cast iron skillet.
Recipe Highlights
- Garlic and parsley lamb patties: Add herbal flavor.
- Charred poblano and jalapeño harissa: Gives a fresh, smoky sauce.
- Direct sear, indirect finish: Cooks the lamb through without charring.
- Naan wedges with feta and tomato: Complete a Mediterranean-style burger.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.36 oz
- per serving
- Calories
- 458
- Carbs
- 19 grams
- Protein
- 38 grams
- Fat
- 26 grams
- Sodium
- 423 milligrams
