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Milk Street Bowtie Spiced Lamb Burgers with Feta and Tahini Sauce

Spiced Lamb Burgers with Feta and Tahini Sauce

4 Servings

50 minutes

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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
4 ounce block feta cheese, sliced into 4 even slabs
Ingredients
  • 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

  • 4

    ounce block feta cheese, sliced into 4 even slabs

Directions

Spiced Lamb Burgers with Feta and Tahini Sauce

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Reviews
Amy Whiti G.

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.

Katherine K.

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.

Patricia M.

Delicious! Wonderful seasoning in the lamb, and the tahini sauce was so good I kept dipping into it before the burgers were done. We ate this with a side of baba ganoush and pita triangles for a really nice meal. We'll definitely make this again and again.

Laura L.

The flavors were good. I especially liked the tahini sauce and feta. If I make it again I would probably use a smaller amount of bread crumbs, as the texture came out less like a burger and more like a meatloaf.

Dorothy H.

Would like to make them into meatballs and gyro.

Nikita J.

I will be returning to this recipe for the burgers. While I love a good brioche bun, I think I could use this lamb recipe in other arrangements. I also wouldn’t mind adding more chili flakes next time.