A juicy beef burger topped with charred bell pepper, harissa mayo and pickled cucumber, Israeli street-food style.
Israeli burger stands, especially in Tel Aviv, have their own distinct style shaped by Middle Eastern flavors — think harissa or amba drizzled over the patty, pickled vegetables piled high, and grilled pepper or eggplant as toppings rather than plain lettuce and tomato. This burger leans into that style directly, topping a well-seasoned beef patty with genuinely charred bell pepper and a spicy harissa mayo, alongside quick-pickled cucumbers for crunch and acidity. Charring the pepper over an open flame or under a broiler until blackened, then peeling and slicing it into strips, gives the burger a smoky sweetness that a raw or lightly sauteed pepper can't match. The beef patty itself is seasoned simply with cumin and paprika, spices that show up constantly in Israeli grilled meat, and cooked hot and fast for a proper char on the outside while staying juicy within. Harissa stirred into mayonnaise adds real heat and depth, a combination borrowed from North African-influenced Israeli cooking that's become a familiar condiment at Israeli food stalls.
Serves 4
Char the peppers over a gas flame or under a broiler until blackened all over, about 10 minutes. Steam covered 10 minutes, then peel, seed and slice into strips.
Toss the sliced cucumber with vinegar, sugar and a pinch of salt. Let sit at least 15 minutes while you prepare everything else.
Stir harissa paste into the mayonnaise until fully combined.
Divide the beef into 4 portions and shape into patties slightly wider than the buns. Season both sides with cumin, smoked paprika, salt and pepper.
Cook the patties on a hot grill or in a cast-iron skillet 3-4 minutes per side for medium, until well charred on the outside.
Spread harissa mayo on the buns, add arugula, the patty, charred pepper strips and pickled cucumber, then close with the top bun.
Char the peppers until genuinely blackened — a light saute won't give the same smoky depth this burger is built around.
Don't overwork the beef when shaping patties, and make a slight thumbprint indent in the center so they don't puff up into a dome while cooking.
Let the pickled cucumber sit at least 15 minutes, or make it ahead — the flavor improves the longer it sits.
Amba swap: use amba (pickled mango sauce), another common Israeli condiment, instead of or alongside the harissa mayo.
Lamb version: substitute ground lamb for beef for a richer, more traditionally Middle Eastern flavor.
Cheese addition: add a slice of Bulgarian-style feta or halloumi, seared briefly, for extra richness.
Refrigerate cooked patties, charred peppers and pickled cucumber separately up to 3 days. Reheat patties gently in a skillet; assemble fresh to keep the bun from getting soggy.
Israeli burger culture, especially in Tel Aviv, has developed its own identity by borrowing heavily from Middle Eastern condiments and toppings — harissa, amba, tahini and pickled vegetables regularly appear on burgers at both casual stands and higher-end restaurants, reflecting Israel's broader culinary blend of Mediterranean, North African and Levantine influences.
Harissa is a North African chile paste made from roasted red peppers, chiles and warm spices like caraway and coriander. It's widely available in the international aisle of most grocery stores or from Middle Eastern markets, usually in a jar or tube.
Yes — use less harissa in the mayo, or substitute a mild pepper paste like roasted red pepper puree for a milder, sweeter version.
No — a hot broiler or even a very hot dry skillet works, though the flame gives the most authentic smoky char. Just make sure the skin blackens fully before steaming and peeling.
Per serving (320g / 11.3 oz) · 4 servings total
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