LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE

Lamb Patties With Fried Onions And Tahini-Yogurt Sauce image

Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.

Provided by David Tanis

Categories meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

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Ingredients

2 pounds ground lamb
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 cup finely chopped scallions, white and green parts
1/4 cup chopped cilantro
2 tablespoons chopped mint
1/2 teaspoon minced garlic (from 2 garlic cloves)
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, sliced into 1/4-inch half-moons
Pita or other flatbread, for serving (optional)
3 tablespoons tahini
3 tablespoons lemon juice (from 1 medium lemon)
2 large garlic cloves, finely grated
Pinch of ground cayenne
1 1/2 cups plain whole-milk yogurt
Kosher salt

Steps:

Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.