• ½ pound ground lamb
• ½ pound lean, ground beef
• ¼ cup panko breadcrumbs, soaked with water, squeezed dry
• ½ small red onion, grated, and squeezed to remove liquid (reserve the other half for condiment)
• 2 cloves garlic, minced
• ½ egg
• 1½ teaspoons kosher salt
• 1½ teaspoons ground cumin
• ½ teaspoon ground fennel
• ½ teaspoon ground black pepper
• ½ teaspoon ground chili/ cayenne
• ¼ cup parsley, chopped
• ¼ cup cilantro, chopped
• 2 Tablespoons mint, chopped
• ½ cup roasted pistachios or almonds, chopped finely
• ¼ cup crumbled feta
• 2 Tablespoons canola oil
• Tahini:
• 1 small shallot, peeled and quartered
• 1 small clove garlic, peeled
• ½ teaspoon freshly ground black pepper
• ½ Tablespoon cumin, ground
• 4 Tablespoons lemon juice
• ¼ cup tahini paste, at room temperature, stirred if separated
• 4 Tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• Cilantro leaves
• 1 tomatoes, sliced
• 3 pieces of Iceberg lettuce
• ½ small red onion, sliced
• 10 mini brioche buns

Combine the burger ingredients together. Chill for 5 minutes in the freezer.

Mince the parsley, cilantro, mint and chop the nuts. Mix into chilled burger mix.

Form meat into golf ball size balls. Using your finger, make a hole into the patty, add a small half teaspoon of feta, and form the meat around the feta. Gently form into 2-inch patties. Using your thumb, make a small dimple in the middle of the patty. Place on a slightly oil baking sheet.
Cooking the burger

Preheat oven to 375°F

Heat a fry pan over medium-high heat. Working in batches, sear burgers 1 minute on each sides, drain on paper towels then transfer to a sheet pan. Transfer the burgers to the oven to finish cooking, about 4 minutes for medium rare.
Preparing the tahini

Mix together all ingredients in a blender, and pulse till it forms a smooth paste
Assembly

Split and toast buns. Assemble burgers with tomatoes, onions, lettuce and a smear of tahini sauce.

by Pak101.com (few years ago!) / 1949 views