Meat
Homemade Lamb Burger
Homemade lamb burger scented with cumin and garlic — juicy, aromatic and impressive. Serve with tahini sauce.
⏱ 25 min🍽 4 servings 🌍 Middle Eastern👩🍳 Afoona🧩 2 parts
👨🍳 Method
For the Meatball mix
- 1
Mix the ground meat with the onion, garlic, cumin, paprika, salt and black pepper until evenly combined.
- 2
Chill the mixture 15 minutes.
Refrigerator
- 3
Divide the mixture into 4 flat round patties, 2 cm thick.
To assemble
- 4
Heat a grill to high heat.
Charcoal grillorGas grill
- 5
Grill the burgers 3–4 minutes per side, until they are browned outside and done to your liking.
Tongs💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
- 6
Halve the buns and toast them On the grill.
Knife
- 7
Spread the tahini on the buns.
- 8
Arrange the lettuce and tomatoes in each bun, and top with a hot patty. Serve with Israeli salad.
698calories
32 gprotein
46 gcarbs
41 gfat
● protein 19%● carbs 27%● fat 54%
Per serving (314 g), of 4 servings
For the Meatball mix · To assemble ·
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