This irresistible burger combines Halloumi, freekeh, and harissa! Freekeh is not as known and popular outside the Middle East as its fellow grains, couscous and bulgur, though it deserves all your attention because of its wonderful roasted flavor. Drizzle the Green Tahini Dressing over for a powerful taste experience.
Ingredients
For Saffron Mayonnaise
- 1 egg yolk
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (11 g) mustard
- ½ teaspoon saffron
- Salt
- 5 fluid ounces (150 ml) mild olive oil
For Patties
- Vegetable oil or ghee, for frying
- ¼ cup plus 1 tablespoon (50 g) uncooked cracked or whole-grain freekeh
- ¾ cup (175 ml) water
- 1 onion, finely chopped
- 3½ ounces (100 g) sweet potato, peeled and diced small
- 2 cloves garlic, crushed
- 2 tablespoons (30 g) Homemade Harissa or store-bought
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) olive oil
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 4 buns, halved and lightly toasted
For Topping
- Green Tahini Dressing
- Fresh cilantro leaves
- Chopped pistachio nuts
- Avocado slices
- Fresh lime juice
How to Make It
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To make the Saffron Mayonnaise
- When your mayonnaise ingredients are at room temperature, whip the egg yolk and vinegar with mustard, saffron, and a little salt in a bowl. Add the oil and keep whipping, starting with drops and then adding more generously. Taste and adjust with salt and vinegar if needed. To make the patties
- Place a skillet over medium-high heat and add a drizzle of vegetable oil. Quickly fry the freekeh until fragrant. Pour in the water. Bring to a boil, reduce the heat to low, and let it simmer for 15 minutes. Add more water if needed. Remove from the heat and set aside to cool.
- Place another skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Add the onion and fry for 5 to 7 minutes until soft and translucent. Transfer to a large bowl.
- Add the freekeh to the bowl, along with the remaining patty ingredients through the salt, and stir to combine. Transfer to a food processor and pulse into a crumbly texture. Taste and adjust the seasonings with pepper and more salt if needed. Refrigerate for 15 minutes, or up to 24 hours covered.
- Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Fry the patties for 3 to 4 minutes per side. Lightly season with salt. Layer the Saffron Mayonnaise as a base on bottom bun half, and serve topped with the Green Tahini Dressing, cilantro, pistachios, and avocado slices.
