We’re still in awe of how quickly September snuck up on us. But we’re going to use Labor Day weekend to soak up every last drop of summer-y spirit – and one of our absolute summer go-tos (whether on the grill or prepped indoors) is the burger. This rendition is just the right amount of spicy, and also happens to showcase one of our favorite ingredients… ever. If you haven’t eaten pan-fried haloumi before, you haven’t lived.

Happy long weekend, friends!

Harissa Lamb Burger with Fried Haloumi & Tzatziki

2 T finely chopped shallot
2 T finely chopped fresh flat-leaf parsley
1 T Cava Harissa
1 tablespoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
2 lbs ground lamb
Kosher salt and freshly ground pepper
grapeseed oil
a few handfuls of fresh arugula
1 package fresh haloumi cheese

Combine shallot, parsley, harissa, coriander, cumin, and cinnamon in a bowl. Add in lamb and work with your hands until just combined. Form into 6 even patties, pressing a slight dimple into the center of each patty.

Turn the oven to broil. Brush the burgers with grapeseed oil and place in a castiron skillet. Broil patties for 10 to 12 minutes, turning halfway and brushing again. Let burgers rest for 3 minutes.

For haloumi: Slice into ½-inch pieces. Heat olive oil in a castiron skillet over medium-high heat. Sear haloumi until golden-brown, about 3 minutes per side.

To assemble: spread the bottom half of a toasted bun with a generous portion of tzatziki. Top with harissa lamb burger and a handful of fresh arugula. Spread top half of toasted bun with a little harissa, and place on top of burger.

Enjoy!


You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market. 

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