Shawarma-Spiced Lamb Burgers with Tahini Yogurt Sauce
Juicy lamb patties infused with aromatic shawarma spices, grilled to perfection and served on toasted pita or buns with a creamy, tangy tahini yogurt sauce and fresh toppings.
Ingredients
- •1.5 lb ground lamb
- •0.5 onion, small, finely grated
- •2 garlic cloves, minced
- •0.25 cup fresh parsley, finely chopped
- •1.5 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon smoked paprika
- •0.5 teaspoon turmeric powder
- •0.25 teaspoon ground cinnamon
- •0.25 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
- •0.25 cup tahini
- •2 tablespoon lemon juice, fresh
- •1 garlic clove, minced
- •2 tablespoon cold water
- •0.25 teaspoon salt
- •4 pita bread or burger buns
- •4 crisp lettuce leaves
- •1 large tomato, sliced
- •0.25 red onion, thinly sliced
- •0.5 cucumber, thinly sliced
- •0.5 cup dill pickles, sliced
Instructions
- 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.
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.
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.
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.
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.
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.
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.
Assemble the Burgers: Place a cooked lamb patty on the toasted pita or bun. Top generously with the prepared Tahini Yogurt Sauce.
- 9.
Add Toppings: Add fresh crisp lettuce, sliced tomato, thinly sliced red onion, thinly sliced cucumber, and dill pickles (if using). Serve immediately.
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.
Recipe from TheCookbook.ai
Created by Basil Roux