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Herb & halloumi pork burgers

10 minutes Cook time 15 minutes Prep time 4 servings



Harissa sauce ingredients


On the BBQ

  1. Preheat barbecue to medium-high. Oil the grill.
  2. In a large bowl, combine ground pork, cheese, half the herbs, 15 mL (1 tbsp.) oil and harissa paste. Using your hands, shape meat into 4 patties about 1-cm (½-in.) thick.
  3. Grill patties on barbecue for 6–8 minutes, turning halfway through cooking. Grill inside of buns for 2 minutes or until toasted.
  4. Meanwhile, in another bowl, combine arugula, remaining herbs, olive oil, lemon juice and sumac. Season with salt and pepper.
  5. For the harissa sauce, mix labneh, mayonnaise, harissa paste, lemon juice and sumac in a small bowl. Season with salt.
  6. Spread inside of buns with harissa sauce. Place a patty on the bottom half of each bun. Garnish with pickles, tomato slices and a little arugula salad. Serve with remaining arugula salad and grilled vegetables of your choice (eggplant, zucchini, peppers, mushrooms, etc.).

Nutritional value per serving

  • 642 calories
  • 38 g of protein
  • 43 g of fat
  • 29 g of carbohydrates
  • 3 g of fibre
  • 5 g of sugar
  • 1312 mg of sodium
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