Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.
WHAT YOU’LL LOVE
- Garlic-and-parsley lamb patties: One pound of ground lamb mixed by hand with minced garlic and parsley, formed into three equal patties, and seasoned with cherry smoked salt and pepper makes a savory, herby base.
- Charred green harissa: Poblanos and jalapeños blackened over direct heat, steamed in a bag, and peeled, then blended with cilantro, parsley, green onion, mint, garlic, lemon juice, cumin, and olive oil, make a fresh, mild-to-medium sauce.
- Direct sear, indirect finish: The patties brown over direct heat on both sides, then move to indirect heat until they reach 160°F, so the outside browns without drying out the center.
- Naan “buns”: Wedges of naan layered with crumbled feta, tomato, the patty, harissa, and thin red onion give a Middle Eastern-style build.
Lamb Burger with Green Harissa
Tom Jackson
Rated 4.5 stars by 2 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
30 minutes
Cook Time
30 minutes
Calories
789
Experience the tantalizing fusion of flavors with our Chef Tom-inspired Lamb Burger, perfectly spiced with a zingy green harissa sauce you make from scratch.
Ingredients
- 1 lb ground lamb
- 1 clove garlic, minced
- 1/4 cup parsley, minced
-
Noble Saltworks Cherry Wood Smoked Salt
- black pepper
- 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
- feta
- pita/naan
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 Noble Saltworks Cherry Wood 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 “bun,” 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 “bun.”
Recipe Note
Recipe FAQ
Is green harissa a traditional harissa?
Traditional harissa is a red chile paste from North Africa. This version swaps in fresh green peppers and herbs, which makes a brighter, milder sauce, but keeps the cumin and garlic flavors.
Why char and steam the peppers?
Blackening adds a smoky flavor and blisters the skin, and steaming in a sealed bag for about 20 minutes loosens it so it peels away. Remove the stems, seeds, and skin before dicing.
How should I mix the lamb?
Mix the lamb with the garlic and parsley gently by hand, just until combined. Overmixing packs the meat tightly and makes the patties dense.
What internal temperature should the burgers reach?
Ground lamb needs to reach 160°F. Check the center of each patty with an instant-read thermometer. Whole cuts of lamb can be cooked to a lower temperature, but ground meat can't.
Why sear over direct heat and then move to indirect?
Direct heat browns the outside quickly. Moving the patties to indirect heat lets the center reach a safe temperature without charring the surface.
Can I use pita instead of naan?
Yes. Pita pockets or wedges both work. Warm them on the grill for a minute so they're soft and pliable.
Why put the feta on the bottom bun?
The warm patty softens the feta slightly, and its salty tang balances the fresh, herby harissa on top.
How long does the green harissa keep?
Covered in the refrigerator, it keeps for about 4-5 days. A thin layer of olive oil on top helps preserve its color. Since it contains fresh garlic, use it within that window.
How can I change the heat level?
Removing the seeds from the jalapeños, as the recipe does, keeps the sauce mild. Leave some seeds in, or add another jalapeño, for more heat.
What can I use instead of ground lamb?
Ground beef or ground turkey work well. Cook either one to 160°F for beef and 165°F for turkey.
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. Assemble the burgers fresh.
How indoor-friendly is this recipe?
5 out of 5. A gas burner or broiler chars the peppers, and a cast iron skillet over medium-high heat cooks the patties.
Recipe Highlights
Garlic-and-parsley lamb: Gives a savory, herby patty.
Charred green harissa: Adds a fresh, smoky sauce.
Sear, then indirect finish: Cooks the burgers evenly.
Naan, feta, and tomato: Complete the Mediterranean-style build.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 16.24 oz
- per serving
- Calories
- 789
- Carbs
- 47 grams
- Protein
- 58 grams
- Fat
- 41 grams
- Sodium
- 1132 milligrams
