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. Completed with creamy harissa mayo, my Inexperienced Zhoug sauce, crispy prosciutto, summer season tomatoes, and a handful of peppery arugula, all tucked inside toasted pretzel buns. These are something however your common burgers, they usually’re at all times a favourite at summer season cookouts.

Ever since transferring to Florida, I’ve been grilling nonstop. It’s been a lot enjoyable cooking outdoors, and also you simply can’t examine meals from the grill to something made in a skillet. That smoky, charred taste is unmatched, and it’s made summer season dinners really easy.

As a result of grilling has change into a part of my routine, burgers have been on repeat. These Greek burgers have earned a everlasting spot alongside my Teriyaki Hen Burgers. They’re fully completely different, however each are household favorites.

My mother was really the inspiration behind this recipe. Not lengthy after we arrived in Miami, we ordered za’atar-spiced lamb burgers from one in every of our favourite native eating places.

They arrived on salty toasted buns with essentially the most unimaginable sauces and completely melted cheese. We couldn’t cease speaking about them.

A number of weeks later, I stunned my household by recreating my very own model for Sunday dinner. I served the burgers with my Greek Candy Potato Fries over garlic yogurt, loads of Inexperienced Zhoug from my Each Day cookbook, creamy harissa mayo, and, as a result of I couldn’t resist, crispy prosciutto on each burger.

And one last item…pretzel buns are merely the very best burger buns. When you attempt them, there’s no going again.

These are the main points

Substances

Harissa Mayo

• mayo or tahini
• harissa paste
• lemon juice

Burgers

• prosciutto
• floor beef, lamb, or rooster – I at all times use half beef and half lamb
• Za’atar spice – You should buy this at most grocery shops or combine up my do-it-yourself mix.
• harissa paste
• sumac – when you don’t need to purchase this, simply add additional black pepper.
• onion powder

For Serving (All optionally available! However really useful!)

• Gouda cheese
• Swiss cheese
• pretzel buns
• cherry tomatoes
• arugula
• inexperienced Zhoug – You should buy this at Entire Meals, Dealer Joe’s, and plenty of grocery shops, or make my do-it-yourself sauce.

Kitchen Instruments

For this recipe, you’ll want some mixing bowls. A big bowl for the burgers, a small bowl for the harissa mayo, and a sheet pan for crisping the prosciutto. Prepare dinner the burgers on an outside grill, grill pan, or massive forged iron skillet. Then toast the pretzel buns proper on the grill or skillet with a bit of butter. Have a sturdy spatula prepared for flipping, plus a chopping board and sharp knife for slicing the tomatoes and prepping the toppings.

The Steps

Step 1: Make the Harissa Mayo

Stir collectively the mayo (or use 1/4 cup tahini blended with 1/4 cup water), harissa, lemon juice, and a pinch of salt till clean. Put aside when you put together the burgers.

Tieghan’s Tip: I at all times make the mayo first so the flavors have an opportunity to meld whereas the whole lot else cooks. It additionally means I’m not scrambling to combine the sauce whereas the burgers are coming off the grill.

Step 2: Crisp the Prosciutto

Organize the prosciutto in a single layer on a parchment-lined baking sheet. Bake till crisp, then switch to a plate to chill.

Tieghan’s Tip: The prosciutto will proceed to crisp because it cools, so don’t fear if it’s nonetheless barely mushy when it comes out of the oven.

Step 3: Combine the Burgers

Mix the bottom meat, za’atar, harissa, sumac, onion powder, salt, and pepper. Combine simply till the whole lot is mixed, then form into 6 to eight patties.

My Private Be aware: I really like utilizing half beef and half lamb. The lamb provides a lot taste with out overpowering the burgers.

Tieghan’s Tip: I exploit a big ice cream scoop to portion the meat—about two scoops per burger—then gently form every right into a patty. This makes 6 to 7 bigger burgers or 8 barely smaller ones.

Step 4: Grill the Burgers

Grill the burgers till cooked to your liking. Over the last minute of cooking, prime each with a slice of Gouda and Swiss, then shut the lid and let the cheese soften.

Step 5: Toast the Buns

Calmly butter the pretzel buns and toast till golden across the edges.

Tieghan’s Tip: Pretzel buns are my favourite right here. They’re buttery, completely salty, and durable sufficient to carry all of the toppings. Brioche buns are my second alternative.

Step 6: Assemble

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

I really like serving these with my do-it-yourself Greek Candy Potato Fries and Garlic Yogurt. I toss the fries with olive oil earlier than baking, then end them with garlic, recent oregano, flaky salt, and crumbled feta as quickly as they arrive out of the oven. They’re each bit as scrumptious because the burgers and make the meal really feel full.

This put up was initially printed on June 30, 2026