Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce

Rach's newest burger recipe is full of summer's best ingredients.
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herby lamb burgers with shaved asparagus and tahini sauce

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

  • Makes 4 burgersServings



  • 1/2 small red or white onion, very thinly sliced
  • 1/2 bunch medium asparagus, ends trimmed, stalks shaved with vegetable peeler
  • 1 lemon, juiced (about 1/4 cup)
  • Salt and pepper


  • 2 lb. ground lamb
  • Salt and pepper
  • 3 tbsp. grated onion (half a small onion) or 1 grated shallot
  • 2 cloves garlic, grated or pasted
  • 1 cup (combined) loosely packed fresh mint, dill, parsley, and cilantro leaves, finely chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. crushed red pepper
  • 1 tsp. lemon zest
  • About 1 tbsp. EVOO


  • 1/2 cup plain yogurt
  • 2 tbsp. tahini
  • 1/2 lemon, juiced (about 2 tbsp.)
  • 1 tbsp. EVOO
  • 1 small clove garlic, grated
  • 1/2 tsp. ground cumin
  • Salt

For Serving

  • 1/2 cup finely chopped Israeli pickles or other pickles
  • 1/2 cup finely chopped seeded Roma tomatoes
  • 1/2 cup chopped pickled jalapeños or giardiniera
  • 4 brioche buns, toasted


1. In a medium bowl, toss the onion and asparagus with the lemon juice. Season with salt and pepper.

2. Heat a large cast-iron skillet over medium-high to high.

3. In a medium bowl, season the meat with salt and pepper. Mix in the onion, garlic, herbs, spices, lemon zest, and EVOO. Form into 4 patties (thinner in centers for even cooking). Add to skillet and cook, turning occasionally, for 8 minutes.

4. In a food processor, puree the sauce ingredients, adding a splash of water if too thick.

5. In a medium bowl, mix the pickles, tomatoes, and pickled jalapeños.

6. Spread the sauce on the bun tops and bottoms. Build the burgers with the buns, pickle-tomato mixture, patties, and the asparagus-onion mixture.