These harissa burgers are made with ground lamb, Moroccan spices, and a homemade harissa paste. They're perfect served with greens and sliced tomato on a bun toasted with O-Live & Co. olive oil.
This post is sponsored by O-Live & Co. All thoughts and opinions are originally my own.
With summer officially here and the grill out of it's dusty corner in the garage, there's no better way to celebrate than with a burger! And these harissa burgers are my personal favorite.
Here's all the ingredients you'll need to make them:
- ground lamb or beef
- red onion, minced finely
- parsley, minced finely
- cilantro, minced finely
- O-Live & Co. olive oil
- harissa (or your favorite chili sauce)
- 2-3 buns toasted with O-Live & Co. olive oil
- 2 tbsp harissa mayo sauce (equal parts each)
- 1 cup mixed greens
See recipe card for quantities.
Make the burgers. Mix everything together in a large mixing bowl until evenly combined. Shape into burger patties.
Hint: press a fingerprint in the center of the burgers before cooking to help the heat distribute and cook evenly.
Prep the grill. Whether using a stovetop or grill, heat to about 350 F. Sear burgers for about 3-4 minutes on each side or until cooked to your desired doneness.
Serve. Prep the buns by brushing generously with oil and adding the grill or pan for a few minutes. Assemble the burgers starting with a bit of the harissa mayo on the bottom bun, then the burger, and top it off with some greens and the top bun.
While I'm making this recipe with lamb today, you could definitely swap it out for beef, or use a mixture of the two.
As for the olive oil, you can certainly use whatever you have on hand, but I do recommend investing in a good quality olive oil.
Most Moroccans are huge on our olive oil and cook with it on a daily basis.
It's been a treat getting to partner with O-Live & Co. as they produce high quality olive oil, promote sustainability, and allow me to continue sharing recipes like this with all of you.
While grilling is a great way to go when making these harissa burgers, you can also achieve a similar burger in a pan on the stovetop.
Sear on medium high heat for 4 minutes on each side, or until they reach your desired doneness.
My favorite trick when cooking burgers is to make a small fingerprint sizes indentation in the center of the burger when forming the patties.
This helps the heat to distribute evenly throughout the burger, resulting in more evenly cooked meat.