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  • annaelizabethrossi


Updated: Mar 29, 2022

INGREDIENTS (serves 4)

3 oz Kayem Double Smoked Bacon, puréed in food processor

1 lb ground lamb meat (85% lean is ideal)

½ cup Harissa Aioli (see recipe below)

1 cup Lemony Feta Spread (see recipe below)

1 cup arugula

1 red onion, caramelized

4 slices provolone cheese

8 slices of Kayem Double Smoked Bacon, cooked

4 brioche buns, grilled with a smear of mayonnaise or butter


  1. In a large mixing bowl, mix together the puréed Kayem Double Smoked Bacon and ground lamb. Divide into 8 round balls (to yield 4 double stacked servings) and refrigerate until ready to grill.

  2. Preheat your griddle or large cast iron skillet on high. Brush lightly with a high heat oil like canola or grapeseed oil. Place meat balls on hot griddle leaving at least 8” in between to allow for the smash! Immediately, sandwich a piece of parchment paper between the meatball and a wide spatula or small heavy pan to smash burgers as thin as possible, roughly ¼” thick. The parchment paper will keep the meat from sticking to your “smash tool”.

  3. Allow to cook mostly though. Before flipping, place a teaspoon of Harissa Aioli down on the uncooked side.

  4. When the burgers are cooked, top every other patty with provolone and stack the cheese-free patty on top so the cheese is sandwiched and can melt between the two patties.

  5. To assemble, smear a generous tablespoon of harissa aioli on the bottom bun, followed by arugula and double stacked smash burger. Top with caramelized red onions, crispy Kayem Double Smoked Bacon and then dress the top bun in a generous dollop of Lemony Feta Spread before crowning your craveable creation. Enjoy immediately!



½ cup mayonnaise

2 TBS harissa seasoning, (it can be loaded with heat so more or less to taste)

1 TBS lemon juice


In a small bowl, combine all ingredients. Adjust spice intensity to taste with more or less harissa. Keep chilled until ready to use. Chef Tip: This is also a delicious dip for grilled artichoke, french fries or fried shellfish.



4 oz feta cheese, room temperature

4 oz cream cheese, room temperature

1 head garlic, roasted until soft and tender

2 TBS fresh mint

2 TBS fresh chive

Juice from 1 lemon

½ cup EVOO


In a food processor, combine all ingredients. Season to taste with salt and pepper. Add more EVOO and/or lemon juice to achieve the desired consistency. Chef Tip: This is also delicious as a veggie dip, served with crackers or paired in a roast beef sandwich!

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