Grilled Lamb Burger with Harissa Aioli Recipe
Grilled Lamb Burgers with Harissa Aioli, melty cheese, arugula and pickled onions served on a Toasted Brioche Bun. Bacon optional.
How to Make the Best Grilled Lamb Burger with Harissa Aioli
These grilled lamb burgers with harissa aioli bring bold North African flavors to your backyard cookout. The lamb patties are seasoned with smoky paprika and earthy cumin, then grilled to juicy perfection and topped with a creamy, spicy harissa aioli that ties everything together.
What sets this burger apart is the combination of textures and flavors—peppery baby arugula, tangy pickled onions, and melty cheese all piled high on a toasted brioche bun. The harissa aioli adds a wonderful warmth that complements the rich, slightly gamey flavor of the lamb without overpowering it.
Whether you’re hosting a summer barbecue or just looking to elevate your burger game, this recipe delivers restaurant-quality results at home. Don’t skip the pickled onions—their bright acidity cuts through the richness and makes every bite memorable.
Grilled Lamb Burger with Harissa Aioli
Grilled Lamb Burgers with Harissa Aioli, melty cheese, arugula and pickled onions served on a Toasted Brioche Bun. Bacon optional.
Ingredients
Lamb Patties
Harissa Aioli
To Assemble
Instructions
Prep Work
- If making the harissa paste from scratch, do this first or make ahead.
- Make the Harissa Aioli by whisking mayo with harissa paste or spices in a small bowl. Set aside.
- Make quick pickled red onions and refrigerate them.
Grill the Burgers
- Preheat grill to medium-high.
- Make the burgers: In a medium bowl, using your hands, combine ground lamb with onion, garlic, spices, salt and pepper, just to combine. Be careful not to over mix. Form patties and set aside.
- Crisp bacon slices (if using) and set on paper towel.
- Slice the cheese.
- When the grill is hot, grease the grates and grill lamb patties 4-5 minutes on each side, closing the lid. Cook to desired doneness. During the last minute of grilling, top with the cheese to melt it and toast buns at the same time.
Assemble
- Once cheese has melted, spread harissa aioli on both sides of the buns.
- Layer the lamb burgers, optional bacon, arugula, tomatoes and pickled onions, then add the bun top.
- Serve immediately!
Notes
- Ground beef or a lamb-beef combo works equally well if you prefer.
- For a spicier burger, increase the harissa paste to 3 tablespoons.
- Quick pickled onions can be made up to a week ahead and stored in the refrigerator.
