Ingredients
Chef notes
Mini lamb burgers with garlicky tahini sauce and radish-parsley salad are great party bites. Plus, this recipe is super adaptable. You can serve the kebabs on their own, with just the sauce, over roasted vegetables or in a pita.
Technique tip: The tahini will get clumpy while you're mixing in the water but keep adding it in until it loosens up. This sauce is amazing and you will want to put in on everything!
Preparation
For the burgers:
In a bowl, mix together the lamb, garlic, cumin, coriander, cinnamon, paprika, chopped parsley and shallots. Season the mixture well with salt and pepper. Form into 8 small patties and keep them in the fridge until ready to use. (Remove the meat from the fridge at least 20 minutes before cooking it to ensure even cooking.)
While the burgers come to room temperature, make the tahini sauce and salad.
For the garlicky tahini sauce:
In a bowl, combine the tahini, lemon juice, garlic, salt and ice water. Mix until everything is well blended.
For the radish-parsley salad:
Slice the radishes, cucumbers and red onion very thin (I would recommend using a mandoline). Place the slices in a bowl with the fresh parsley leaves and drizzle with extra virgin olive oil and lemon juice. Season with salt.
Cook and assemble the burgers:
To cook the burgers, place a cast iron pan over high heat. Season the burgers well on both sides with salt and black pepper. Sear one side until it has a beautiful crust, about 2 minutes, and then flip it over. Sear each patty for another 2-3 minutes. Let the burgers rest before assembling on buns.
To assemble, place one lamb kebab burger on the bottom of each bun. Drizzle the tahini sauce over each burger, and then place a heaping spoonful of radish salad on top. Add on the top bun and serve while hot.
