Lamb Burger with Freshly Baked Pumpernickel Bread,  Harissa Ketchup, Grilled Za'atar Halloumi, Cucumber & Tomato. I made the burger with ground lamb, shallots, fenugreek powder, fennel seeds, marjoram, harissa, sumac, turmeric, celery seeds, lemon juice, black pepper and kosher salt. The most amazing explosion of flavor!

This is one of those recipes that I would really eye out the spices instead of taking the measurements to heart. I throw things in and just estimate how much I am using but I dont think you can ever go wrong with too much spice! Just not salt! :)

Makes 3 large burgers



1-1.3 pounds of ground lamb

2 large shallots, minced

1 tbsp fenugreek powder

1 tbsp fennel seeds

1 tsp marjoram leaves

1 tbsp harissa

1/2-1 tbsp sumac

1 tsp turmeric

1/2 tsp celery seeds

1/2 lemon, squeezed

Kosher salt & freshly ground black pepper, to taste



6 slices of fresh pumpernickel bread (try to buy bakery bread rather than packaged bread or replace with hamburger brioche buns)

15 slices of cucumber, thinly sliced (5 per burger)

3 slices of Halloumi Cheese

1 tbsp of Za'atar

6 slices of tomato (2 per burger)

1-2 tbsp of red harissa (powder or paste)

3 tbsp of ketchup


Extra virgin olive oil for cooking



Mix all of the ingredients for the lamb burger together with your hands. Mix well so all ingredients are spread out and full incorporated. Lamb holds together well;

Using a hamburger maker press, create three large patties. Allow the burgers to rest on a rack for 5-10 minutes while you prepare all of the accompaniments and grill the Halloumi;

In a non-stick pan, sprinkle some olive oil and turn heat on to medium heat;

Cook the halloumi slices for several minutes on each side until golden;

Remove and sprinkle with za'atar;

In the same pan or a cast-iron skillet, add some more olive oil over medium heat;

When ready, place patties in the pan/ skillet and cook on each side for four minutes. Cover the pan when cooking;

When you have flipped the burgers, toast the pumpernickel bread and mix the harissa with ketchup;

Remove the burgers and allow them to rest for 4-5 minutes;

Place 1 tbsp of harissa ketchup on the bottom of the toasted pumpernickel bread;

Add the cucumber slices, the grilled Halloumi, the burger, the tomato and the top of the bun and place toothpick in center; and