Herb & halloumi pork burgers

Ingredients

• 1 lb. 454 g ground Quebec pork
• ½ cup 125 ml halloumi cheese, cubed
• ¼ cup 60 ml cilantro leaves, finely chopped
• ¼ cup 60 ml mint leaves, finely chopped
• ¼ cup 60 ml fresh dill, finely chopped
• 3 tbsp. 45 ml olive oil
• 1 tbsp. 15 ml harissa paste
• 4 brioche hamburger buns, halved

Toppings

• 4 cups 1 L arugula
• 2 tbsp. 30 ml lemon juice
• ½ tsp. 2.5 ml sumac
• 2 dill pickles, cut into long slices
• 1 Quebec heirloom tomato, sliced
• Salt and freshly ground pepper, to taste

Harissa sauce

• ⅓ cup 75 ml labneh
• 2 tbsp. 30 ml mayonnaise
• 1 tbsp. 15 ml harissa paste
• 1 tsp. 5 ml lemon juice
• ½ tsp. 2.5 ml sumac
• Salt and ground pepper to taste