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Lamb burgers with tahini yoghurt
Lamb burgers with tahini yoghurt
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Middle Eastern-inspired lamb burgers with tahini yogurt for a flavorful twist.
Ingredients:
  • 1 small (about 130g) brown onion, coarsely grated
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 2 garlic cloves, crushed
  • 500g lamb mince
  • 40.00 ml toasted pine nuts (Ducks brand), chopped
  • 62.50 ml loosely packed chopped fresh coriander leaves
  • Salt & freshly ground black pepper
  • 4.60 gm olive oil
  • 1 (about 40cm long) Turkish pide
  • Mixed lettuce leaves, to serve
  • 1 x 200g carton natural yoghurt
  • 60ml (1/4 cup) tahini
  • 42.00 gm fresh lemon juice
Instructions:
  • Mix together the yoghurt, tahini, and lemon juice in a small bowl. Season with salt to taste.
  • 1. Heat a non-stick pan over medium heat. Sauté the onion, cumin, coriander, and garlic for 5 mins until the onion is soft and the mixture is aromatic. Let it cool off the heat for 5 mins before using.
  • In a large bowl, mix the lamb, pine nuts, fresh coriander, and onion. Season generously with salt and pepper. Divide the lamb mixture into four portions and shape each into a 10cm patty.
  • In a large non-stick frying pan over medium-high heat, heat oil. Add the patties and cook for 5 minutes on each side, or until beautifully golden brown and fully cooked.
  • Preheat the grill on high. Divide the pide into 4 equal portions, then split each portion. Grill for 1 minute on each side until toasted. Place the pide, cut-side up, on serving plates and add lettuce, a patty, and a dollop of yogurt mixture on top.

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