Israeli Charred Pepper and Harissa Burger

About This Recipe

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.

Ingredients

Serves 4

• 2red bell peppers
• 700 gground beef(80/20)
• 1 tspground cumin
• 0.5 tspsmoked paprika
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.5 cupmayonnaise
• 1.5 tbspharissa paste
• 1Persian cucumber(thinly sliced)
• 3 tbspwhite vinegar
• 1 tspsugar
• 4burger buns
• 1 cuparugula

Instructions

1. 1

   Char the peppers

   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.

2. 2

   Quick-pickle the cucumber

   Toss the sliced cucumber with vinegar, sugar and a pinch of salt. Let sit at least 15 minutes while you prepare everything else.

3. 3

   Make the harissa mayo

   Stir harissa paste into the mayonnaise until fully combined.

4. 4

   Shape and season the patties

   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.

5. 5

   Grill or sear the patties

   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.

6. 6

   Assemble

   Spread harissa mayo on the buns, add arugula, the patty, charred pepper strips and pickled cucumber, then close with the top bun.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions