Summer Grilling

Grilled Pork Pita Burgers

with Harissa Mayo & Red Onion

30 MIN

2 Servings

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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For these delicious grilled pork burgers, we’re grilling pita bread until delightfully golden brown to use as burger buns, then layering it all with a swoosh of smoky, creamy harissa mayo. They’re perfectly paired with a side salad of ranch-dressed butter lettuce—dotted with currants for sweet contrast.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
2 Pocketless Pitas
1 Red Onion
1 head Butter Lettuce
1 Tbsp Red Harissa Paste
2 Tbsps Mayonnaise
3 Tbsps Ranch Dressing
2 Tbsps Dried Currants
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Cut off and discard the root end of the lettuce; roughly chop. In a bowl, combine the harissa paste and mayonnaise. Season with salt and pepper.

2 Form the patties

In a medium bowl, combine the pork and dukkah seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.

3 Grill the patties & onion

Grill the patties 6 to 7 minutes per side, or until browned and cooked through.* Grill the onion rounds 3 to 4 minutes per side, or until charred and softened. Transfer to a work surface.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

4 Toast the pitas

Add the pitas to the grill and toast 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a cutting board. Carefully cut each pita into 4 equal-sized wedges.

5 Make the salad & serve your dish

In a bowl, combine the chopped lettuce and currants. Add the ranch dressing and toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted pitas, harissa mayo, grilled patties, and as much of the grilled onion as you’d like. Serve the burgers with the salad on the side. Enjoy!