Mediterranean Lamb Burgers with Tahini Slaw Recipe

Mediterranean Lamb Burgers with Tahini Slaw

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Ingredients

For the Burgers:

1½ lbs ground lamb
1/3 cup minced shallot
1 large clove of garlic
1 tbsp ginger, minced
½ tsp cumin
¼ tsp paprika
1/3 cup mint, finely chopped
2 tbsp parsley (optional)
1 tsp salt
1-2 tbsp olive oil
4 whole wheat burger buns (really any type you like)
2 plum tomatoes, sliced


For the Slaw:

2 cups green cabbage, shredded (quarter and finely slice)
2 cups red cabbage, shredded (quarter and finely slice)
2 tbsp tahini
1/3 cup mayo
Juice of 3/4 lemon (use the leftover lemon from the raita)
½ tsp salt

How to make Mediterranean Lamb Burgers with Tahini Slaw


Mediterranean Lamb Burgers
Makes 4 servings (3 if you are making your burgers Serious Man Burgers)

In a small saucepan over low to medium heat, sauté the shallot and ginger until translucent, about three minutes. Add the garlic, cumin, and paprika and sauté for two minutes longer, making sure not to brown. Remove and let cool in a medium mixing bowl.

With clean hands, mix together the fresh herbs, salt, and ground lamb with the cooled garlic-shallot mixture. Form into patties.

TIP:I made two large for the boys, and then two medium to slider sized so I could have one in addition to my chickpea burger. Patties can be made the night before and refrigerated until you are ready to serve.

In a large skillet, heat a tablespoon or two of oil (enough to line the bottom of the pan) over medium heat. Cook burgers on both sides until beautifully browned and cooked through to medium-well. This will take a while, about 5 minutes on the first side, 10 minutes on the second, making sure to turn the heat down if either side is burning.

Toast buns on a cookie sheet under the broiler until golden brown.

Serve with a spoonful of mint raita over the top, a slice of tomato, and a helping of tahini slaw on the side.

Tahini Slaw
Makes 4 servings

2 cups green cabbage, shredded (quarter and finely slice)
2 cups red cabbage, shredded (quarter and finely slice)
2 tbsp tahini
1/3 cup mayo
Juice of 3/4 lemon (use the leftover lemon from the raita)
½ tsp salt

In a medium salad bowl, whisk together (with a fork) the mayo, lemon juice, tahini, and salt.

Toss together with the cabbage and serve alongside the burgers.

  • muttoneer
    muttoneer says

    Having made something like these before, the mint adds a wonderful flavor to the lamb burgers. Great looking recipe.

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