Equipment
Ingredients
Tahini-Yogurt Sauce
- 120 g plain whole milk yogurt
- 30 g tahini
- 15 ml lemon juice
- 1 garlic, minced to a paste
- 2 g kosher salt
- 15 ml water
Lamb Patties
- 500 g ground lamb, cold
- ½ red onion, finely diced
- 2 garlic, minced
- 15 g fresh cilantro, finely chopped
- 4 g ground cumin
- 3 g ground coriander
- 3 g sweet paprika
- 2 g lemon zest
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Optional Toppings
- 4 pita bread
- 1 cucumber, thinly sliced
- 1 tomato, sliced
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the yogurt, tahini, lemon juice, grated garlic, salt, and water until smooth. Set aside in the refrigerator to allow the flavors to meld.
In a large mixing bowl, combine the ground lamb, diced red onion, minced garlic, chopped cilantro, ground cumin, ground coriander, sweet paprika, lemon zest, kosher salt, and black pepper. Use your hands to gently mix until just combined, taking care not to overwork the meat.
Divide the lamb mixture evenly and shape into 4 round patties about 1.5 centimeters thick. Create a shallow dimple in the center of each patty to prevent them from puffing up into a football shape during cooking.
Place a cast iron skillet over medium-high heat and add the olive oil. Allow the skillet to heat until the oil is shimmering and just beginning to smoke.
Carefully place the patties in the hot skillet. Sear undisturbed for 3 to 4 minutes until a deep brown crust develops on the bottom.
Using a spatula, flip the patties and cook for an additional 3 to 4 minutes until the internal temperature reaches 71°C or 160°F for safe consumption of ground meat.
Transfer the cooked patties to a clean plate or cutting board. Let them rest for 3 to 5 minutes to allow the juices to redistribute.
Serve the resting patties warmly tucked into pita bread if using, generously drizzled with the prepared tahini-yogurt sauce and topped with fresh cucumber and tomato slices.
Chef's Notes
- Do not overmix the ground lamb. Overworking the meat causes the proteins to bind tightly together, resulting in a dense, sausage-like texture rather than a tender patty.
- When buying tahini, look for a brand with a smooth, pourable consistency, ideally made from roasted Ethiopian or Levantine sesame seeds for the best flavor without excessive bitterness.
- Letting the raw shaped patties rest in the refrigerator for 30 minutes before cooking allows the spices to bloom and helps the patties hold their shape in the pan, though this is optional if you are short on time.
- Always wash your hands and sanitize surfaces immediately after handling raw ground lamb to prevent cross-contamination in the kitchen.
Storage
Refrigerator: 3 days — Store patties and sauce in separate airtight containers.
Freezer: 3 months — Freeze raw or cooked patties separated by parchment paper. Do not freeze the yogurt sauce.
Reheating: Reheat cooked patties gently in a skillet over low heat or in a 150C/300F oven until warmed through. Do not heat the yogurt sauce.
