This lamb burger recipe is loaded with goodness from fresh herbs to Kefir cheese. We will serve it inside a pita pocket with some tahini sauce and fresh veggies.
These burgers are very Mediterranean in nature with the chopped mint and the tahini sauce. Lamb isn’t necessarily healthier than beef but this is a nice change from your regular beef burger.
Tahini paste is made from sesame seeds. It is used for hummus and many other Middle Eastern dishes. It is usually found in the international aisle of your grocery store. Tahini complements lamb very nicely.
Kefir cheese is also called Labne and is used extensively in Middle Eastern cuisine. If you can’t find Kefir cheese go ahead and substitute it for plain Greek yogurt. You will end up with a very close result.
This is what you are going to need for this delectable lamb burger recipe:
Makes two burgers
1/2 pound ground lamb
2 TBS finely chopped yellow onion
1.5 TBS finely chopped mint
2 TBS finely chopped parsley
2 minced garlic cloves
1 large lemon – some for the meat, some for the sauce
¼ tsp red chili flakes
2 TBS Kefir cheese – 1 for the meat, 1 for the sauce
½ cup crushed pita chips
Salt & Pepper
½ TBS Tahine paste
¼ tsp cayenne pepper
Lettuce leaves, tomato slices, mint leaves and red onion slices
Place the meat and the onion, mint, parsley and garlic on a bowl. Add a squeeze of lemon juice, cumin, red chili flakes, 1 TBS Kefir cheese and pita chips. Season with salt and pepper and mix to combine well. Make three equal size patties.
Heat a large skillet with some olive oil. Add the patties and cook them until a nice brown crust forms. Flip them and finish cooking.
While the meat is cooking, place the tahine in a bowl and this it out with about 1 TBS lemon juice. Add the remaining Kefir and form into a paste.
Season with some salt and the cayenne. Set aside.
Cut a pita pocket in half and carefully separate it. Smear the Tahine sauce in the inside. Line with lettuce leaves and add a cooked patty. Add a tomato slice, some mint leaves and red onion. Drizzle with olive oil and season with some salt. Serve.