But First, Burgers.

We're going to use Labor Day weekend to soak up every last drop of summer-y spirit - and one of our absolute summer go-tos (whether on the grill or prepped indoors) is the burger. Happy long weekend, friends!

Harissa Lamb Burger

with Fried Haloumi & Tzatziki

2 tablespoons finely chopped shallot 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon harissa 1 tablespoon ground coriander ¾ teaspoon ground cumin ½ teaspoon ground cinnamon 2 lbs ground lamb Kosher salt and freshly ground pepper Grapeseed oil A few handfuls of fresh arugula 1 package fresh haloumi cheese


Combine shallot, parsley, harissa, coriander, cumin, and cinnamon in a bowl. Add in lamb and work with your hands until just combined. Form into 6 even patties, pressing a slight dimple into the center of each patty. Turn the oven to broil. Brush the burgers with grapeseed oil and place in a castiron skillet. Broil patties for 10 to 12 minutes, turning halfway and brushing again. Let burgers rest for 3 minutes.

For haloumi: Slice into ½-inch pieces. Heat olive oil in a castiron skillet over medium-high heat. Sear haloumi until golden-brown, about 3 minutes per side. To assemble: spread the bottom half of a toasted bun with a generous portion of tzatziki. Top with harissa lamb burger and a handful of fresh arugula. Spread top half of toasted bun with a little harissa, and place on top of burger. Enjoy!

Crazy Feta-Stuffed Burger

With Green Tomatoes & Sriracha Greek Yogurt

1 ½ pounds high-quality ground beef (80% lean) 1 cup Crazy Feta Coarse salt and ground pepper 2 large green tomatoes, thinly sliced Pickled red onions Sriracha Greek yogurt (mix 1 tablespoon Sriracha sauce into ½ cup Greek yogurt)


Form beef into 8 thin 5-inch patties. Top 4 patties with a ball of Crazy Feta, leaving a ¼-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper. Heat a large nonstick skillet to medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers.

To assemble: Spread bottom half of a toasted bun with Sriracha Greek yogurt sauce. Top with Crazy Feta-stuffed patty and top with green tomatoes and pickled onions. Top with other half of toasted bun. Enjoy!

Quinoa Tabbouleh Chickpea Burger

with Beet Ketchup & Roasted Peaches

3 cups canned chickpeas, drained and rinsed ¾ cup quinoa tabbouleh 1 tsp paprika 1 tsp cayenne 2/3 cup chickpea flour 1 large egg, lightly beaten (eliminate to make recipe vegan) 6 cloves garlic, finely minced ½ small onion, peeled and roughly chopped Large handful fresh mint, chopped ½ tsp ground black pepper Grapeseed oil for frying Salt to taste


In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won’t hold. Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste. Divide the mixture into eight, and pat each portion into a round, flat patty. Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart. Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.

For roasted peaches:

3 large ripe peaches 1-2 T coconut oil 1 tsp cinnamon Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.

For beet ketchup:

4 beets, peeled, quartered, and roasted (roast at 400 degrees Fahrenheit for 15-20 minutes) ½ cup apple cider vinegar 1/3 cup brown sugar ¼ cup diced onion 3 dashes Worcestershire sauce ½ teaspoon salt ¼ teaspoon ground coriander 2/3 cup water Add the beets, vinegar, brown sugar, and onion to a large saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender. Remove saucepan from heat and purée with remaining ingredients. Add water gradually until desired consistency is achieved (a food processor will work best for a creamy texture). Taste and adjust seasoning, if necessary.


Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy’s Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun. Enjoy!


*Happy Labor Day!*

For many more recipes, check out cavagrill.tumblr.com

Created by Cava Grill


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