Harissa Lamb Burger with Feta Tabbouleh and Creamy Chutney

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Feta Tabbouleh
· ¼ cup bulgur
· ¼ cup hot water
· 2 cups finely chopped flat leaf parsley
· ¼ cup finely diced tomato
· ¼ cup finely chopped fresh mint
· 1/4 cup sliced scallion
· 1/3 cup fresh lemon juice
· 1/3 cup olive oil
· 1 teaspoon sea salt
· 1 teaspoon freshly cracked pepper
· 1 cup crumbled feta cheese
· ½ cup dried chili flakes
· ½ cup hot water
· 2 tablespoons minced garlic
· 2 tablespoons paprika
· 1 tablespoon chopped fresh mint
· 2 teaspoons caraway seeds
· 2 teaspoons cumin seeds
· 2 teaspoons coriander seeds
· 2 teaspoons sea salt
· juice of one lemon
· olive oil, as needed, to create a spreadable paste
Creamy Chutney
· 1 cup plain yogurt
· ½ cup mango chutney (recommend Major Grey’s)
· 1 tablespoon chopped fresh mint
· 1 tablespoon chopped fresh cilantro
· ½ teaspoon sea salt
Lamb Burgers
· 2 pounds ground lamb
· 1/3 cup Harissa
· 1/3 cup chopped flat leaf parsley
· Vegetable oil, for brushing on the grill rack
· 12 leaves of butter lettuce, rinsed and dried
· 12 mini pita breads (5″ in diameter)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Feta Tabbouleh, in a small bowl, soak bulgur in hot water until softened and all water is absorbed, about 30 minutes. In a medium bowl, combine the soaked bulgur, parsley, tomato, mint and scallion. Add the lemon juice, olive oil, sea salt and pepper and stir. Gently toss in the feta. Cover and refrigerate.
To make the Harissa, put chili flakes in a small bowl and add boiling water to cover. Let sit until softened, about 15 minutes. In a small fire-proof skillet over medium-high grill, toast caraway, cumin and coriander seeds until fragrant. Grind toasted spices in a coffee grinder. In a food processor, fitted with a steel blade, combine soaked chili flakes, toasted spices and remaining ingredients and process until smooth. Add olive oil as needed to achieve a spreadable paste. Remove mixture to a small bowl, cover and set aside.
To make the Creamy Chutney, combine all ingredients in a medium bowl and mix well. Cover and refrigerate.
To make the Lamb Burgers, place the lamb in a large bowl and add ½ cup Harissa and the parsley. Combine thoroughly, but gently. Form into 6 patties. Cover burgers with plastic wrap and refrigerate until ready to grill.
Wrap pita in two packages of heavy duty foil, six in each. Place on the least hot section of the grill and allow to warm, rotating several times. Brush the grill rack with oil. Brush the tops of the burgers with a small amount of Harissa. Place the burgers on the rack, dressed side down. Baste the exposed tops and cook for 4 to 5 minutes per side, or to desired doneness.
To assemble the burgers, generously spread the Creamy Chutney on one pita. Top with a lettuce leaf, the burger, a generous helping of Feta Tabbouleh, another lettuce leaf and a second pita.
Makes 6 burgers