Shawarma-Spiced Lamb Burgers with Tahini Yogurt Sauce

• •1.5 lb ground lamb
• •0.5 onion, small, finely grated
• •2 garlic cloves, minced
• •0.3 cup fresh parsley, finely chopped
• •1.5 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon smoked paprika
• •0.5 teaspoon turmeric powder
• •0.3 teaspoon ground cinnamon
• •0.3 teaspoon cayenne pepper
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •1 tablespoon olive oil
• •0.5 cup plain full-fat Greek yogurt
• •0.3 cup tahini
• •2 tablespoon lemon juice, fresh
• •1 garlic clove, minced
• •2 tablespoon cold water
• •0.3 teaspoon salt
• •4 pita bread or burger buns
• •4 crisp lettuce leaves
• •1 large tomato, sliced
• •0.3 red onion, thinly sliced
• •0.5 cucumber, thinly sliced
• •0.5 cup dill pickles, sliced

Instructions

1. 1

   Prepare the Tahini Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, tahini, fresh lemon juice, minced garlic, and 0.25 teaspoon salt. Gradually add cold water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning if needed. Cover and refrigerate until serving.

2. 2

   Prepare the Lamb Burger Patties: In a large bowl, combine the ground lamb, grated onion, 2 minced garlic cloves, chopped fresh parsley, ground cumin, ground coriander, smoked paprika, turmeric powder, ground cinnamon, cayenne pepper (if using), 1 teaspoon salt, and freshly ground black pepper.

3. 3

   Mix Gently: Using your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can make the burgers tough.

4. 4

   Form Patties: Divide the lamb mixture into 4 equal portions. Form each portion into a patty about 1-inch thick and slightly wider than your pita bread or buns, as they will shrink slightly during cooking. Make a small indentation in the center of each patty to prevent bulging.

5. 5

   Cook the Burgers: Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Add 1 tablespoon of olive oil to the pan if using a skillet. Once hot, place the lamb patties on the cooking surface.

6. 6

   Grill/Sear: Cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for well-done, depending on thickness and desired doneness. An internal temperature of 160°F (71°C) is recommended for lamb.

7. 7

   Toast Buns/Pita: While the burgers are cooking, lightly toast the pita bread or burger buns on the grill or in a separate pan until golden and warm.

8. 8

   Assemble the Burgers: Place a cooked lamb patty on the toasted pita or bun. Top generously with the prepared Tahini Yogurt Sauce.

9. 9

   Add Toppings: Add fresh crisp lettuce, sliced tomato, thinly sliced red onion, thinly sliced cucumber, and dill pickles (if using). Serve immediately.

Chef's Tips

• 💡Do not overmix the lamb burger mixture; overmixing can result in tough patties. Mix just until combined.
• 💡Making a small indentation in the center of each patty helps prevent them from bulging in the middle during cooking, ensuring even cooking.
• 💡Adjust the amount of cayenne pepper in the lamb mixture to your preferred spice level. For a milder burger, omit it entirely.
• 💡Allow the Tahini Yogurt Sauce to chill in the refrigerator for at least 15 minutes before serving; this allows the flavors to meld and the sauce to thicken slightly.