Pitmaster Josh Cary and Chef Tom Jackson talk about the origin of the hamburger and cook up a fantastic recipe for one of their favorite fusions… the lamb burger.
Preheat your grill for high heat (450ºF) grilling, set up with direct and indirect grilling zones.
Place the poblanos and jalapeños on the grill, over direct heat. Grill on all sides until blackened. Transfer to zip top bag. Steam in the bag for 20 minutes. Remove from the bag and cut off the stems. Scrape out the seeds and discard. Peel the skin and discard. Roughly dice the flesh.
Combine the peppers and the remaining harissa ingredients, except the oil and salt, in a food processor. Process until smooth. While the processor is running, slowly drizzle in the oil. Taste and season with the smoked salt, as needed.
Combine the ground lamb, garlic and 1/4 cup minced parsley in a bowl. Mix well by hand. Form into 3 equal sized patties. Season each patty with the smoked salt and fresh cracked black pepper.
Grill the burgers over direct heat until nicely browned. Flip and repeat. Move to indirect heat and continue cooking until the internal temperature reaches 160ºF.
Cut your naan flatbread into burger sized wedges. To built the burger, place crumbled feta on the bottom “bun,” then a slice or two of tomato. Top the tomato with the burger patty, then the green harissa, thin sliced red onions and the top “bun.”