Harissa Butter Stuffed American Lamb Burgers

In a bowl, add butter; mash with a fork. Stir in harissa paste and a pinch of salt; whip together until evenly combined. 

Arrange a square of plastic wrap or wax paper onto a clean work surface; scrape the butter onto the center. Roll into a small log; seal. Refrigerate for at least 1 hour to solidify before using. 

In a large clean bowl, combine lamb with Ras El Hanout seasoning, salt and pepper to taste. Gently form half of lamb into 6 patties, about 2 ounces each, with shallow indents in the center, like a crater. Form remaining lamb into 6 thin patties. Place a small slice of prepared harissa compound butter in the center of each crater; top with the thin patties, pinching edges together securely. Cover; refrigerate prepared lamb patties for at least 45 minutes before cooking. 

Preheat grill for indirect fire. Season lamb patties liberally with salt. Arrange the patties on the cooler side of the grill; cook to an internal temperature of 160°F, flipping once during cook time. Remove from heat; allow to rest. Allow butter to melt through and seep into the burgers. If poked too soon, the hot butter will squirt out. 

Toast the buns. When ready to assemble, prepare buns with a smear of tzatziki sauce and a layer of lettuce, tomatoes, red onion, cucumber and olives if desired.

Note:

Keep the ground lamb moist and flavorful by stuffing with the compound butter and using the indirect heat method for cooking. Build a fire on one side of the grill, close the lid and allow the air to circulate. Cook the patties over the cooler side of the grill, where the drippings won’t cause flair-ups and the radiant heat is cooking them.