This grilled halloumi lamb burger has grilled red onions and a sun-dried tomato pesto spread making each bite packed with delicious Mediterranean flavors.
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.