Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce
Photography by Nicole Franzen
Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- Makes 4 burgersServings
Ingredients
Asparagus
- 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
Patties
- 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
Sauce
- 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
Preparation
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.
