Grilled Steak Burgers with Harissa Mayonnaise

Living in the country, an hour away from the closest grocery, I often substitute ingredients in recipes, which can sometimes lead to a whole new recipe. My rendition of Harissa Sauce is one of those recipes. It’s my new favorite sauce and although it is terrific on everything (including a spoon), it is particularly great on Wild Idea Bison Sirloin Steaks (or any of our cuts)!

Grilled Steak BurgerIngredients:  (Makes 2 to 4 servings)

  • 2 – 6 ounce Wild Idea Buffalo Sirloin Steaks
  • 1 – teaspoon chili powder
  • ½ - teaspoon caraway seeds
  • ½ - teaspoon coriander
  • ½ - teaspoon cumin
  • ½ - teaspoon salt
  • 3 – garlic cloves
  • 1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
  • 1 – tablespoon olive oil
  • 1 – lemon, juiced
  • 2 to 4 - quality buns, brushed with oil and lightly toasted


  1. Rinse the steaks under cold water and pat dry with paper towels. 
  2. Using a fine tine fork, pierce the steaks at an angle a few times on each side. This will assist with getting the flavors of the Harissa Sauce into the meat.
  3. Mix the spices, roasted red peppers, olive oil, and lemon juice together in a blender and puree until smooth.
  4. Rub half of the Harissa Sauce into the prepped steaks, cover and allow them to rest for 2 hours before cooking, or make ahead of time and place in refrigerator to marinade, removing 2 hours before cooking to allow steaks to come to room temperature. Reserve and refrigerate the other half of the Harissa Sauce for the mayonnaise.
  5. Preheat grill to 500°. Shake off excess marinade and grill over hot heat for 2 minutes on each side. Remove steaks from the grill, cover, and allow them to rest for 5 minutes.
  6. Slice steaks thin and pile on to toasted buns. Top with Harissa Mayonnaise, recipe listed below. Fabulous!

Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.


  • ½ - batch Harissa Sauce
  • 2 – tablespoons mayonnaise
  • 2 – tablespoons cider or rice vinegar
  • ¼ - cup onions, finely diced
  • ¼ - cup cilantro, chopped

Gently mix all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.

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