Mix the lamb, onions, parsley, mint, salt, pepper, cumin, cinnamon, allspice and cayenne in a bowl and mix (kneading with your hands is a good idea) to make sure that the mixture is well blended.
If possible, cover and refrigerate for up to one hour.
Meanwhile, make the taratour sauce. Whisk the tahini, water, garlic, lemon and salt until smooth. Stir in the chives. Add more water if necessary, 1 tablespoon at a time, to thin the sauce to desired consistency. Taste and add more salt if necessary.
When you’re ready to cook the burgers, preheat a grill, a grill pan, or a cast-iron skillet on medium-high heat until your hand held 1 inch above it feels uncomfortable. Form the meat into 4 to 6 burgers.
Add the burgers, lower the heat to medium, and cook for 3 to 5 minutes per side, until the middle is cooked as rare or as well as you prefer. Serve hot, with tahini taratour sauce drizzled over the top.
Cook’s note: The taratour sauce can be made and refrigerated for up to a week.
About this recipe
© Myra Kornfeld, All Rights Reserved