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Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.

Lamb Burger with Green Harissa Recipe

Yield: 3 burgers

Ingredients

For the burger:

• 1 lb ground lamb


• 1 clove garlic, minced


• 1/4 cup parsley, minced


• Noble Saltworks Cherry Wood Smoked Salt


• black pepper

For the Green Harissa:

• 3 poblanos


• 2 jalapeños


• 1/4 cup cilantro, minced


• 1/4 cup parsley, minced


• 2 tbsp green onions


• 2 cloves garlic, minced


• 2 tbsp mint


• 2 tbsp lemon juice


• 1/2 tsp ground cumin


• 1/4 cup olive oil


• smoked salt


• tomato, thin sliced


• red onion, thin sliced


• feta


• pita/naan

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Instructions

Preheat your grill for high heat (450ºF) grilling, set up with direct and indirect grilling zones.

Place the poblanos and jalapeños on the grill, over direct heat. Grill on all sides until blackened. Transfer to zip top bag. Steam in the bag for 20 minutes. Remove from the bag and cut off the stems. Scrape out the seeds and discard. Peel the skin and discard. Roughly dice the flesh.

Combine the peppers and the remaining harissa ingredients, except the oil and salt, in a food processor. Process until smooth. While the processor is running, slowly drizzle in the oil. Taste and season with the smoked salt, as needed.

Combine the ground lamb, garlic and 1/4 cup minced parsley in a bowl. Mix well by hand. Form into 3 equal sized patties. Season each patty with the Noble Saltworks Cherry Wood Smoked Salt and fresh cracked black pepper.

Grill the burgers over direct heat until nicely browned. Flip and repeat. Move to indirect heat and continue cooking until the internal temperature reaches 160ºF.

Cut your naan flatbread into burger sized wedges. To built the burger, place crumbled feta on the bottom “bun,” then a slice or two of tomato. Top the tomato with the burger patty, then the green harissa, thin sliced red onions and the top “bun.”