Spicy Lamb Burgers With Tahini
This dish, inspired by the warm flavors of the Eastern Mediterranean, is a breeze to put together. Hot pepper, spices, garlic and olive oil are blended into a pound of lamb before being formed into small, thin, quick-cooking patties. They’re then cooked quickly in a hot cast-iron skillet and served with a garlicky tahini sauce. Tuck it into a toasted pita, or go with a bun. Either way, it’ll be delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound ground lamb
- ½cup roughly chopped cilantro, plus sprigs for assembly
- 2tablespoons sweet paprika
- 2tablespoons ground cumin
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon ground coriander
- 1teaspoon ground fennel
- 1teaspoon dried oregano
- ½teaspoon ground cinnamon
- ½teaspoon ground cayenne
- 2large garlic cloves, finely grated
- 1serrano chile, finely chopped
- Extra-virgin olive oil
- 2teaspoons lemon zest plus 3 tablespoons juice (from 1 lemon)
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1or 2 garlic cloves, finely grated
- 3tablespoons tahini
- 1cup plain yogurt (full-fat or low-fat)
- ¼cup thinly sliced green scallion tops
- 2tablespoons roughly chopped dill
- Small pitas, toasted
- Tomato slices
- Avocado slices
- Roasted red peppers, jarred or fresh
Instructions
Step 1
Make the burgers: Place the ground lamb on a rimmed baking sheet or in a large bowl. Add cilantro, paprika, cumin, salt, coriander, fennel, oregano, cinnamon, cayenne, garlic and serrano.Step 2
Knead mixture until the spices are well incorporated. Wrap the meat and refrigerate for an hour or up to 48 hours.Step 3
With wet hands, form into 8 (2-ounce) balls, then flatten balls into thin patties. Refrigerate until ready to cook. (Patties can be refrigerated for up to 3 days or frozen for up to a month.)Step 4
Meanwhile, make the tahini sauce: Put lemon zest and juice in a medium bowl. Add salt, garlic and tahini, and stir to dissolve. Whisk in yogurt, and stir in scallions and dill.Step 5
Cook the burgers: Heat a wide cast-iron pan over medium-high. Add 2 tablespoons olive oil to the pan. When oil is wavy, cook 4 patties at a time, in batches, to keep from crowding the pan, for about 1½ to 2 minutes per side, until lightly browned. The thin patties will be cooked medium but will remain juicy. (Alternatively, cook over a hot grill for 3 minutes on each side.)Step 6
To serve, tuck each patty into a pita with a spoonful of tahini sauce, tomato, avocado, cilantro and roasted red pepper.