Feta Stuffed Harissa Sliders

Feta Stuffed Harissa Sliders

You’re gonna feel like you’re in a trendy Brew Pub or Bistro when you serve Feta Stuffed Harissa Sliders! They’re fab!



For the Sliders:

  • 20 ounces (1 1/4 pounds) ground beef
  • 1 to 2 heaping tablespoons Harissa for burgers and more to taste for the Harissa Mayo
  • 2 to 3 ounces Feta cheese, preferably in thin slices
  • about a tablespoon and a half of table salt
  • 4 slider buns
  • 1/2 cup mayonnaise
  • pickled red onions (see recipe)
  • lettuce mix or arugula
  • thinly shaved or grated carrots, if not in the mix already
  • pickles
  • Ethiopian Tomato Salad (shortcut with a purchased Pico de Gallo salsa)

For the Ethiopian Tomato Salad:

  • 2 tomatoes, seeded and chopped (3 if small)
  • 1/2 onion or a partial red onion diced, about 1/2 cup
  • 1 to 2 jalapenos, minced
  • 1 1/2 teaspoons grated ginger
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar, white or cider
  • pinch of sugar
  • salt and pepper to taste
  • a few shakes of Za’atar, optional


To Grill and Assemble the Sliders:

If using charcoal, build fire about 25 to 30 minutes before cooking, if using a gas grill or broiling, preheat about 10 minutes before cooking.

Place the ground beef in a bowl and add the Harissa, one heaping tablespoon for a litle flavor, 2 for a bit of heat. Mix gently with fingers to combine, taking care not to compress the beef. Shape and stuff the ground beef into four sliders by following the instructions in the body of the post.

Heavily salt the burgers, top and bottom, place on a rack over a plate or tray and refrigerate, uncovered for at least 30 minutes, preferably an hour.

While the burgers are in the fridge, ready the rest of the ingredients and make the Harissa Mayo and Ethiopian Tomato Salad. For the Mayo, start with 1/2 cup of mayonaisse and add Harissa by taste until desired heat level is reached. For the Tomato Salad, mix all ingredients together. Refrigerate both until ready to use.

Prepare buns by cutting in half and brushing the cut edge with a little oil or butter. Place on the grill to lightly toast when the burgers are turned.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for about three minutes the first side. Turn the sliders over with a spatula and cook approximately another 2 minutes, until medium-rare, or longer to desired doneness. Remove the buns onto one plate and the sliders to a second, tent the sliders with foil and rest for about 5 minutes as you prepare the buns & assemble the sliders.

Add Harissa Mayo to the bottom and top of each bun. To the bottom, add a little of the salad and shredded carrots. Place the sliders on the salad mixture, then the pickled red onions and the tomato salad on top of the sliders. If desired, spear the pickles on the top of the top bun and cover the sliders.

Serve with remaining tomato salad.

To Broil the Sliders:

Preheat broiler on high for at least 10 minutes. When ready to broil, place sliders on a rack over a foil-lined sheet. The oven rack should be set in the middle of the oven so the sliders are six to eight inches from the broiler. Broil on high for 7 minutes. The timing is rather particular – the burger has to be in the oven long enough to melt the cheese inside but no so long that it causes the cheese to expand and ooze out, so customizing your burger to cook to other temperatures such as rare, medium, well done, etc. is at your own risk.

Remove immediately (or they could stick) and rest for about 5 minutes before serving, which is just long enough to assemble.

Keywords: Bargain Meal of the Week, Beef, Burgers, Cheese, Feta Cheese, Ground Beef, harissa, Hot Peppers.

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