- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 590 kcal
Quick summary
“Beef burger seasoned with crumbled feta cheese, fresh mint, garlic, and oregano, seared on the griddle and served on a toasted brioche bun. Assembled with spicy smoked harissa mayonnaise, crispy prosciutto, and Swiss cheese.”
What you need to know
- The crumbled feta cheese inside the burger partially melts, retaining moisture and salty notes in the meat.
- The prosciutto toasted in the skillet dries out and becomes a crispy smoked blade that replaces regular bacon.
- Smoked harissa mayonnaise with garlic and lemon brings deep heat and acidity that cuts through the fat of the dish.
Ingredients
Main
- g Ground beef (patinho or chuck)
- g Feta Cheese, crumbled
- tablespoons Fresh mint, chopped
- tablespoon Fresh parsley, chopped
- teaspoon Dry oregano
- cloves Alho, picado
- unit Large egg
- tablespoons Breadcrumbs
- teaspoon Salt
- teaspoon Freshly ground black pepper
- tablespoons Olive oil
- cup Good quality mayonnaise
- tablespoons Harissa paste
- tablespoon Fresh lemon juice
- clove Garlic, minced
- teaspoon Honey or maple syrup (optional)
- units Brioche-style hamburger buns
- slices Provolone or Swiss cheese, sliced
- slices Thinly sliced prosciutto
- unit Tomato, sliced
- unit Red onion, thinly sliced
- leaves Romaine or iceberg lettuce leaves
Instructions
Principal
- Prepare the Harissa Mayonnaise: In a small bowl, mix the mayonnaise, harissa paste, lemon juice, crushed garlic, and honey (if using). Mix well until smooth. Taste and adjust the seasoning or spiciness according to your personal taste. Refrigerate to allow the flavors to meld.
- Prepare the Burgers: In a large bowl, add the ground meat, crumbled feta cheese, mint, parsley, oregano, minced garlic, egg, breadcrumbs, salt, and pepper. Mix gently with your hands until all ingredients are just combined. Avoid overmixing to prevent the meat from becoming tough.
- Divide the mixture into four equal portions and shape into patties about 2-3 cm thick. Make a small depression in the center of each burger with your thumb. This helps prevent it from puffing in the center and maintaining a uniform shape during baking. Refrigerate for 15 minutes to set.
- Cook the Crispy Prosciutto: Heat a large skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side, or until crispy. Remove from the skillet and place on paper towels to remove excess fat. Set aside.
- Grill the Burgers: Heat the olive oil in a large skillet or prepare your grill over medium-high heat. Grill the burgers for 4-6 minutes on each side for medium doneness, or until reaching the desired cooking point. In the last 2 minutes of cooking, place a slice of cheese over each burger to melt. Cover the skillet if necessary.
- Toast the Buns: While the burgers are grilling, lightly toast the hamburger buns on the grill or in a dry skillet. They should be golden and crispy, but without burning. The toasted bread prevents the burger from getting soggy and improves the eating experience.
- Assemble the Burgers: Generously spread the Harissa Mayonnaise on both halves of the toasted buns. At the base, place a lettuce leaf, followed by the burger with melted cheese. Add the crispy prosciutto slices, tomato, and red onion. Top with the other half of the bread.
- Serve immediately and enjoy this gastronomic wonder. The combination of textures and flavors is simply irresistible and is sure to earn praise from everyone at the table. This is a dish that truly transforms a casual meal into a tasty and special event.
Chef's tips
- Make a slight depression with your thumb in the center of the raw burger so it doesn't puff up into a ball on the griddle.
- Fry the prosciutto slices over medium heat for only 2 minutes on each side until dry.
- Toast the brioche bun halves with a thin layer of butter on the griddle to create a barrier against the mayonnaise.
Variations
- Add thin slices of Japanese cucumber and garlic yogurt tzatziki sauce instead of mayonnaise.
- Add wild arugula leaves and chopped sun-dried tomatoes to intensify the Mediterranean notes.
- Prepare mini burgers with the same meat mixture and serve on mini brioche buns as a party appetizer.
Substitutions
- The ground beef can be replaced by ground lamb for a traditional Greek profile.
- Harissa paste can be substituted with finger chili paste with smoked paprika and ground cumin.
- Provolone or Swiss cheese can be replaced by traditional mozzarella or sliced mild cheese.
How to store
Store the grilled burgers in a closed container in the refrigerator for up to 3 days. Store the harissa mayonnaise in a sealed glass jar for up to 5 days under constant refrigeration.
Can it be frozen?
Freeze the raw burgers molded with the feta interspersed with parchment paper in an airtight bag for up to 60 days. To prepare, grill straight from the freezer, adding 3 minutes per side.
What to serve with
Pairs well with rustic roasted potatoes with oregano and sea salt, golden onion rings, or a craft Pale Ale beer.
Frequently asked questions
How to prevent the burger from falling apart in the skillet when flipping?
The egg and breadcrumbs present in the recipe act as structural binders; sear for 4 to 6 minutes without moving before flipping with a wide metal spatula.
What is the ideal doneness for this hamburger meat?
Medium-rare (about 5 to 6 minutes on each side) is recommended, leaving the center juicy and slightly pink with the little pieces of creamy feta cheese.
What is the harissa paste used in the burger sauce?
Harissa is a North African aromatic paste made with roasted red peppers, garlic, coriander seeds, caraway seeds, and olive oil, offering a deep, spicy, smoky heat.
Does the feta cheese inside the meat not burn in contact with the hot griddle?
Feta cheese withstands direct heat well without liquefying completely; the pieces that touch the griddle get a very tasty salty golden crust.
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