Greek Burgers
Greek Burgers with Harissa Mayo, melty cheese, crispy prosciutto, and fresh summer toppings. Perfect for July 4th through football season!
Servings: 8
Calories: 483kcal
Ingredients
Harissa Mayo
- 1/2 cup mayo (or 1/4 cup tahini with 1/4 cup water)
- 1 to 2 tablespoons harissa paste
- 1 tablespoon lemon juice
Burgers
- 3 ounces prosciutto
- 2 pounds ground beef, lamb, or chicken (I use half beef, half lamb)
- 2 tablespoons za'atar
- 2 tablespoons harissa paste
- 1 tablespoon sumac
- 1 tablespoon onion powder
- sea salt and black pepper
- 6-8 thin sliced Gouda cheese
- 6-8 thin slices Swiss cheese
- 6-8 brioche or pretzel burger buns, toasted
- 1/2 cup sliced cherry tomatoes, or 6 tomato slices
- 2 cups fresh arugula
- 1 cup green zhoug Recipe in notes - Trader Joe's is yummy too!
Instructions
- 1. To make the harissa mayo. Mix all the ingredients together and season with salt. Set aside.2. Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 8 to 10 minutes, until crisp.3. In a large bowl, combine the ground meat, za'atar, harissa, sumac, onion powder, and a generous pinch of salt and pepper. Mix until just combined, then form into 6 to 8 patties.4. Heat a grill, grill pan, or large skillet over medium-high heat. Cook the burgers for 4 to 5 minutes per side, or until cooked to your liking. During the last minute of cooking, top each burger with a slice of each cheese. Let the cheese melt.5. Butter and toast the buns until lightly golden.6. Spread the harissa mayo over both halves of each bun. Add the burger, then top with tomatoes, a spoonful of Green Zhoug, crispy prosciutto, and arugula.
Notes
Green Zhoug
Makes about 1 cup
1 bunch fresh cilantro (about 2 cups)
1 cup fresh basil (optional)
1 large jalapeño, seeded if desired
1 garlic clove, grated or finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
sea salt, to taste In a food processor or blender, combine the cilantro, basil, jalapeño, garlic, cumin, cardamom, olive oil, lemon juice, and a pinch of salt. Pulse until finely chopped and well combined. If needed, add water, 1 tablespoon at a time, until the desired consistency is reached. Taste and season with additional salt as needed. Store in an airtight container in the refrigerator for up to 1 week. Homemade Za'atar If you can't find za'atar, make your own: 3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 tablespoon dried thyme
1 tablespoon ground sumac (or 1 tablespoon lemon zest plus a pinch of black pepper)
1 teaspoon kosher salt Mix everything together and store in an airtight container for up to 1 month. Makes about 1/2 cup.
1 cup fresh basil (optional)
1 large jalapeño, seeded if desired
1 garlic clove, grated or finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
sea salt, to taste In a food processor or blender, combine the cilantro, basil, jalapeño, garlic, cumin, cardamom, olive oil, lemon juice, and a pinch of salt. Pulse until finely chopped and well combined. If needed, add water, 1 tablespoon at a time, until the desired consistency is reached. Taste and season with additional salt as needed. Store in an airtight container in the refrigerator for up to 1 week. Homemade Za'atar If you can't find za'atar, make your own: 3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 tablespoon dried thyme
1 tablespoon ground sumac (or 1 tablespoon lemon zest plus a pinch of black pepper)
1 teaspoon kosher salt Mix everything together and store in an airtight container for up to 1 month. Makes about 1/2 cup.
Nutrition
Calories: 483kcal
