Greek Burgers with Harissa Mayo.

Greek Burgers with Harissa Mayo. Greek-inspired burgers seasoned with za’atar and harissa, grilled to perfection, and topped with melty Gouda and Swiss cheese. Finished with creamy harissa mayo, my Green Zhoug sauce, crispy prosciutto, summer tomatoes, and a handful of peppery arugula, all tucked inside toasted pretzel buns. These are anything but your average burgers, and they’re always a favorite at summer cookouts.

Ever since moving to Florida, I’ve been grilling nonstop. It’s been so much fun cooking outside, and you just can’t compare food from the grill to anything made in a skillet. That smoky, charred flavor is unmatched, and it’s made summer dinners so easy.

Because grilling has become part of my routine, burgers have been on repeat. These Greek burgers have earned a permanent spot alongside my Teriyaki Chicken Burgers. They’re completely different, but both are family favorites.

My mom was actually the inspiration behind this recipe. Not long after we arrived in Miami, we ordered za’atar-spiced lamb burgers from one of our favorite local restaurants.

They arrived on salty toasted buns with the most incredible sauces and perfectly melted cheese. We couldn’t stop talking about them.

A few weeks later, I surprised my family by recreating my own version for Sunday dinner. I served the burgers with my Greek Sweet Potato Fries over garlic yogurt, plenty of Green Zhoug from my Every Day cookbook, creamy harissa mayo, and, because I couldn’t resist, crispy prosciutto on every burger.

And one last thing…pretzel buns are simply the best burger buns. Once you try them, there’s no going back.

These are the details

Ingredients

Harissa Mayo

• mayo or tahini
• harissa paste
• lemon juice

Burgers

• prosciutto
• ground beef, lamb, or chicken – I always use half beef and half lamb
• Za’atar spice – You can buy this at most grocery stores or mix up my homemade blend.
• harissa paste
• sumac – if you don’t want to buy this, just add extra black pepper.
• onion powder

For Serving (All optional! But recommended!)

• Gouda cheese
• Swiss cheese
• pretzel buns
• cherry tomatoes
• arugula
• green Zhoug – You can buy this at Whole Foods, Trader Joe’s, and many grocery stores, or make my homemade sauce.

Kitchen Tools

For this recipe, you’ll need some mixing bowls. A large bowl for the burgers, a small bowl for the harissa mayo, and a sheet pan for crisping the prosciutto. Cook the burgers on an outdoor grill, grill pan, or large cast iron skillet. Then toast the pretzel buns right on the grill or skillet with a little butter. Have a sturdy spatula ready for flipping, plus a cutting board and sharp knife for slicing the tomatoes and prepping the toppings.

The Steps

Step 1: Make the Harissa Mayo

Stir together the mayo (or use 1/4 cup tahini mixed with 1/4 cup water), harissa, lemon juice, and a pinch of salt until smooth. Set aside while you prepare the burgers.

Tieghan’s Tip: I always make the mayo first so the flavors have a chance to meld while everything else cooks. It also means I’m not scrambling to mix the sauce while the burgers are coming off the grill.

Step 2: Crisp the Prosciutto

Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake until crisp, then transfer to a plate to cool.

Tieghan’s Tip: The prosciutto will continue to crisp as it cools, so don’t worry if it’s still slightly soft when it comes out of the oven.

Step 3: Mix the Burgers

Combine the ground meat, za’atar, harissa, sumac, onion powder, salt, and pepper. Mix just until everything is combined, then shape into 6 to 8 patties.

My Personal Note: I love using half beef and half lamb. The lamb adds so much flavor without overpowering the burgers.

Tieghan’s Tip: I use a large ice cream scoop to portion the meat—about two scoops per burger—then gently shape each into a patty. This makes 6 to 7 larger burgers or 8 slightly smaller ones.

Step 4: Grill the Burgers

Grill the burgers until cooked to your liking. During the last minute of cooking, top each one with a slice of Gouda and Swiss, then close the lid and let the cheese melt.

Step 5: Toast the Buns

Lightly butter the pretzel buns and toast until golden around the edges.

Tieghan’s Tip: Pretzel buns are my favorite here. They’re buttery, perfectly salty, and sturdy enough to hold all the toppings. Brioche buns are my second choice.

Step 6: Assemble

Spread the harissa mayo over both halves of each toasted bun. Add the burger, then layer on the tomatoes, Green Zhoug, crispy prosciutto, and a handful of arugula.

I love serving these with my homemade Greek Sweet Potato Fries and Garlic Yogurt. I toss the fries with olive oil before baking, then finish them with garlic, fresh oregano, flaky salt, and crumbled feta as soon as they come out of the oven. They’re every bit as delicious as the burgers and make the meal feel complete.