Step 1

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Cut off and discard the root end of the lettuce; roughly chop. In a bowl, combine the harissa paste and mayonnaise. Season with salt and pepper.

Step 2

2 Form the patties In a medium bowl, combine the pork and dukkah seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.

Step 3

3 Grill the patties & onion Grill the patties 6 to 7 minutes per side, or until browned and cooked through.* Grill the onion rounds 3 to 4 minutes per side, or until softened and charred. Transfer to a work surface.* An instant-read thermometer should register 160°F.

Step 4

4 Toast the pitas Grill the pitas 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a work surface. Carefully cut each pita into 4 equal-sized wedges.

Step 5

5 Make the salad & serve your dish In a bowl, combine the chopped lettuce and currants. Add the ranch dressing and toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted pitas, harissa mayo, grilled patties, and as much of the grilled onion as you’d like. Serve the burgers with the salad on the side. Enjoy!

Step 6

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Cut off and discard the root end of the lettuce; roughly chop. In a bowl, combine the harissa paste and mayonnaise. Season with salt and pepper.

Step 7

2 Form the patties In a medium bowl, combine the pork and dukkah seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.

Step 8

3 Grill the patties & onion Grill the patties 6 to 7 minutes per side, or until browned and cooked through.* Grill the onion rounds 3 to 4 minutes per side, or until softened and charred. Transfer to a work surface.* An instant-read thermometer should register 160°F.

Step 9

4 Toast the pitas Grill the pitas 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a work surface. Carefully cut each pita into 4 equal-sized wedges.

Step 10

5 Make the salad & serve your dish In a bowl, combine the chopped lettuce and currants. Add the ranch dressing and toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted pitas, harissa mayo, grilled patties, and as much of the grilled onion as you’d like. Serve the burgers with the salad on the side. Enjoy!