Homemade Lamb Burger with homemade raw tahini – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, cumin, paprika, salt and black pepper until evenly combined.
2. 2
   Chill the mixture 15 minutes.

   Refrigerator
3. 3
   Divide the mixture into 4 flat round patties, 2 cm thick.

To assemble

1. 4
   Heat a grill to high heat.

   Charcoal grillorGas grill
2. 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.
3. 6
   Halve the gluten-free bread and toast them On the grill.

   Knife
4. 7
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5. 8
   Taste and adjust the seasoning.
6. 9
   Spread the tahini on the gluten-free bread.
7. 10
   Arrange the lettuce and tomatoes in each gluten-free bread, and top with a hot patty. Serve with Israeli salad.