Grilled Harissa Lamb Burgers
By America's Test KitchenPublished on May 31, 2020
Time
50 minutes
Yield
Serves 4
Ingredients
3 tablespoons mayonnaise 2 tablespoons harissa, divided1 tablespoon minced fresh mint 1½ teaspoons grated lemon zest, divided1½ pounds ground lamb ½ teaspoon pepper, divided1 minced red onion, sliced into ½‑inch-thick rounds1 tablespoon vegetable oil ½ teaspoon table salt 4 hamburger buns, toasted if desired1 cup baby arugula
Before You Begin
Harissa is sold in tubes, jars, or cans at well-stocked supermarkets. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Combine mayonnaise, 1 tablespoon harissa, mint, and 1/2 teaspoon lemon zest in bowl and season with salt and pepper to taste; cover and refrigerate until ready to serve.
- Break ground lamb into small pieces in large bowl. Add remaining 1 tablespoon harissa, remaining 1 teaspoon lemon zest, and 1/4 teaspoon pepper and gent- ly knead with hands until well combined. Divide lamb mixture into 4 equal portions, then gently shape each portion into 3/4‑inch-thick patty. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot.
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds with oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place onion rounds on grill and cook (covered if using gas) until softened and lightly charred, 3 to 6 minutes per side. As they finish cooking, transfer onion rounds to bowl and cover to keep warm.
- Meanwhile, season patties with salt and remaining 1/4 teaspoon pepper. Place patties on grill, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties and continue to cook until browned on second side and meat registers 120 to 125 degrees (for medium--rare) or 130 to 135 (for medium), 3 to 5 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Remove toothpicks from onion rounds and separate into rings. Spread mayonnaise mixture on bun tops. Serve burgers on buns, topped with onion and arugula.
Time
50 minutesYield
Serves 4Ingredients
3 tablespoons mayonnaise
2 tablespoons harissa, divided
1 tablespoon minced fresh mint
1½ teaspoons grated lemon zest, divided
1½ pounds ground lamb
½ teaspoon pepper, divided
1 minced red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
4 hamburger buns, toasted if desired
1 cup baby arugula
Ingredients
3 tablespoons mayonnaise
2 tablespoons harissa, divided
1 tablespoon minced fresh mint
1½ teaspoons grated lemon zest, divided
1½ pounds ground lamb
½ teaspoon pepper, divided
1 minced red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
4 hamburger buns, toasted if desired
1 cup baby arugula
Ingredients
3 tablespoons mayonnaise
2 tablespoons harissa, divided
1 tablespoon minced fresh mint
1½ teaspoons grated lemon zest, divided
1½ pounds ground lamb
½ teaspoon pepper, divided
1 minced red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
4 hamburger buns, toasted if desired
1 cup baby arugula
Why This Recipe Works
Cool, creamy mayonnaise provides a rich base for our spicy harissa-spiked sauce, and a blast of fresh mint and lemon zest balances out the harissa’s heat.
Before You Begin
Harissa is sold in tubes, jars, or cans at well-stocked supermarkets. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Combine mayonnaise, 1 tablespoon harissa, mint, and 1/2 teaspoon lemon zest in bowl and season with salt and pepper to taste; cover and refrigerate until ready to serve.
- Break ground lamb into small pieces in large bowl. Add remaining 1 tablespoon harissa, remaining 1 teaspoon lemon zest, and 1/4 teaspoon pepper and gent- ly knead with hands until well combined. Divide lamb mixture into 4 equal portions, then gently shape each portion into 3/4‑inch-thick patty. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot.
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds with oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place onion rounds on grill and cook (covered if using gas) until softened and lightly charred, 3 to 6 minutes per side. As they finish cooking, transfer onion rounds to bowl and cover to keep warm.
- Meanwhile, season patties with salt and remaining 1/4 teaspoon pepper. Place patties on grill, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties and continue to cook until browned on second side and meat registers 120 to 125 degrees (for medium--rare) or 130 to 135 (for medium), 3 to 5 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Remove toothpicks from onion rounds and separate into rings. Spread mayonnaise mixture on bun tops. Serve burgers on buns, topped with onion and arugula.
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