Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes

INGREDIENTS

FOR THE BURGER

1.5 pounds ground American lamb

1/2 cup finely chopped parsley

1/4 cup finely chopped basil

1/4 cup breadcrumbs

2 tablespoons milk

1 tablespoon minced garlic

1 tablespoon harissa paste

1 tablespoon tomato paste

1 egg

salt & pepper to taste

1 block halloumi, cut into thick slices

1 large red onion, cut into 1/4 inch thick rings

bibb lettuce leaves

4 buns

FOR THE SUN-DRIED TOMATO PESTO

1 cup packed basil leaves

1/2 cup sun-dried tomatoes (not in oil)

1 clove garlic

1 tablespoon pine nuts

salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

FOR THE BURGER

Add the lamb, parsley, basil, breadcrumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper to a large bowl. Mix until well combined and form into 4 evenly sized patties.

Preheat outdoor grill to high.

Place the burgers, onion rings and halloumi on the grill.

Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown. It will be ready to come off the grill first.

Flip burgers once bottoms are slightly charred and cook until desired temperature. I like my lamb burgers medium so I usually pull them off while juices are still running slightly pink.

Cook onions, flipping once until desired caramelization occurs. I left mine on a few minutes past pulling the burgers off the grill for a deep char.

Assemble the burgers by spreading the pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.

FOR THE PESTO

Add all the ingredients except olive oil to a food processor.

With processor running, slowly add olive oil, scraping down sides as needed.