Middle Eastern-Style Pork Burgers with Toasted Pita & Harissa Mayo

Middle Eastern-Style Pork Burgers

with Toasted Pita & Harissa Mayo

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 880 Cals/serving
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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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Middle Eastern-Style Pork Burgers with Toasted Pita & Harissa Mayo
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Prepare the ingredients:
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. 

Form the patties:
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. 

Cook the patties & onion:
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.

Toast the pitas:
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. 

Make the salad & serve your dish:
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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Prepare the ingredients:
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. 

Form the patties:
Cook the patties & onion:
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. 

Toast the pitas:
Make the salad & serve your dish:
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!