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Middle Eastern-Style Pork Burgers
with Toasted Pita & Harissa Mayo
25 MIN
2 Servings
From the Test Kitchen
To bring loads of Middle Eastern-inspired flavor to these pork burgers, we’re toasting 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 creamy ranch-dressed butter lettuce—dotted with currants for sweet contrast.
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NutritionPER SERVING
-
Calories880 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- 2 Pocketless Pitas
- 1 Red Onion
- 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)
- 1 head Butter Lettuce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. 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
Cook the patties & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Season the onion with salt and pepper. Loosely cover the pan with foil and cook 5 to 6 minutes per side, or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Wipe out the pan.
* An instant-read thermometer should register 160°F.
4
Toast the pitas:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the pitas, flat side down. Cook, without flipping, 1 to 2 minutes, or until toasted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface, toasted side up. Carefully cut 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, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. 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
Cook the patties & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Season the onion with salt and pepper. Loosely cover the pan with foil and cook 5 to 6 minutes per side, or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Wipe out the pan.
* An instant-read thermometer should register 160°F.
4
Toast the pitas:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the pitas, flat side down. Cook, without flipping, 1 to 2 minutes, or until toasted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface, toasted side up. Carefully cut 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, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!
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