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Grilled Za'atar Burger with Horseradish Aioli

Amy Kritzer
This July 4, toss the salt and pepper in favor of za'atar, a Middle Eastern spice blend.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 -6 burgers


  • For Horseradish Aioli:
  • 1 teaspoon Dijon mustard
  • 1 large pasteurized egg yolk
  • Juice from ½ lemon
  • 3/4 cup extra virgin olive oil canola or vegetable work well too
  • 1-2 tablespoons prepared horseradish
  • Salt and pepper to taste
  • For Za’atar Seasoning:
  • 1/3 cup sumac
  • 3 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 3 tablespoons sesame seeds toasted
  • 1 teaspoon coarse sea salt
  • For Grilled Za’atar Burger:
  • 2 pounds ground beef
  • 1 small white onion small diced
  • 3/4 cup za’atar seasoning
  • Optional: lettuce tomatoes, red onion, etc.


  • To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready! Reserve for assembling burgers.
  • To make the za’atar, stir all ingredients together.
  • Combine ground beef, onion, and za’atar seasoning together until mixed. Don’t over mix. Form into four to six large patties about 3/4-inch thick.
  • Put the burgers on a lightly oiled pre-heated grill over medium heat or grill pan and grill for about 5 minutes per side until cooked to desired doneness and has an internal temperature of 160 degrees F.
  • To assemble, put burgers on the bottom side of a bun and top with aioli. Top with lettuce, tomatoes and red onion or desired toppings. Serve and enjoy!
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