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Spiced Lamb Burgers with Feta and Tahini Sauce
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Milk Street Facebook Community member Jennifer Wozniak of Flint, Michigan, drizzles tahini onto lamb burgers that she spices up with sumac, cumin and red pepper flakes. She then serves the burgers topped with feta cheese and sandwiched in brioche buns. We played up the Middle Eastern flavor profile by spiking the tahini with Greek yogurt, lemon juice and more sumac, then spread the mixture like mayonnaise on each bun half. If you like, top the burgers with lettuce, tomato and thinly sliced onion.
4
Servings
Tip
Don’t buy crumbled feta cheese. Look for it sold in a block so it can be sliced into slabs for layering onto the burgers. Also, be sure to chill the patties before cooking. This firms them up so they’re easier to handle.
50 minutes
⅔ cup panko breadcrumbs
1 tablespoon plus ¼ teaspoon ground sumac, divided
1 tablespoon ground cumin
1 teaspoon red pepper flakes
2 large egg yolks
Kosher salt and ground black pepper
1 pound ground lamb
3 tablespoons tahini
3 tablespoons plain Greek yogurt
3 tablespoons lemon juice
2 tablespoons grapeseed or other neutral oil
4 brioche buns or hamburger buns, split and toasted
1 4-ounce block feta cheese, sliced into 4 even slabs
Ingredients
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⅔
cup panko breadcrumbs
-
1
tablespoon plus ¼ teaspoon ground sumac, divided
-
1
tablespoon ground cumin
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1
teaspoon red pepper flakes
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2
large egg yolks
-
Kosher salt and ground black pepper
-
1
pound ground lamb
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3
tablespoons tahini
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3
tablespoons plain Greek yogurt
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3
tablespoons lemon juice
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2
tablespoons grapeseed or other neutral oil
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4
brioche buns or hamburger buns, split and toasted
-
1
4-ounce block feta cheese, sliced into 4 even slabs
Directions
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01In a large bowl, combine the panko, 1 tablespoon sumac, cumin, pepper flakes, yolks, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture until evenly moistened and well combined. Add the lamb and mix with your hands until well combined. Form into 4 evenly sized patties, each about 4 inches in diameter, then place on a large plate and refrigerate for about 15 minutes.
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02Meanwhile, in a small bowl, whisk together the tahini, yogurt, lemon juice, the remaining ¼ teaspoon sumac and ¼ teaspoon each salt and pepper; set aside.
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03In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned on the bottoms, 5 to 7 minutes. Flip each patty, reduce to medium-low and cook until well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes. Transfer to a clean plate, tent with foil and let rest for about 5 minutes. Meanwhile, spread the tahini sauce on the bun halves. Sandwich the burgers in the buns, placing a slice of feta on each patty.
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Reviews
Made these last night; I would have cooked them a little less, as we thought they were a bit dry. Flavor was excellent, a bit spicy and savory. I made traditional tzatziki instead of the tahini/yogurt mixture as my family wasn't up to a "new" thing. When I make them again, I'll offer both sauces.
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Good! Used tzatziki sauce along with tomato and red onion for condiments. Followed the recipe pretty much as is and it was a meal all by itself. Will make this again.