Ingredients

• 2 6-inch pitas, split and quartered
• 1 pound lean ground beef sirloin
• 1 red onion (1/2 grated, 1/2 sliced)
• 3 tablespoons extra-virgin olive oil, plus more for the grill
• 2 tablespoons harissa (chile paste)
• Kosher salt and freshly ground pepper
• Juice of 1/2 lemon
• 2 beefsteak or heirloom tomatoes (about 1 pound), cut into 1-inch wedges
• 2 Persian cucumbers, sliced 1/2 inch thick
• 1/3 cup chopped fresh cilantro or mint (or a combination)
• 1 small heart romaine lettuce, torn
• 1/3 cup crumbled feta cheese (about 2 ounces)

Instructions

1. Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
2. Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
3. Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
4. Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.
5. Photograph by Charles Masters