½ pound ground lamb
½ pound lean, ground beef
¼ cup panko breadcrumbs, soaked with water, squeezed dry
½ small red onion, grated, and squeezed to remove liquid (reserve the other half for condiment)
2 cloves garlic, minced
1½ teaspoons kosher salt
1½ teaspoons ground cumin
½ teaspoon ground fennel
½ teaspoon ground black pepper
½ teaspoon ground chili/ cayenne
¼ cup parsley, chopped
¼ cup cilantro, chopped
2 Tablespoons mint, chopped
½ cup roasted pistachios or almonds, chopped finely
¼ cup crumbled feta
2 Tablespoons canola oil
1 small shallot, peeled and quartered
1 small clove garlic, peeled
½ teaspoon freshly ground black pepper
½ Tablespoon cumin, ground
4 Tablespoons lemon juice
¼ cup tahini paste, at room temperature, stirred if separated
4 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
1 tomatoes, sliced
3 pieces of Iceberg lettuce
½ small red onion, sliced
10 mini brioche buns
1. Combine the burger ingredients together. Chill for 5 minutes in the freezer.
2. Mince the parsley, cilantro, mint and chop the nuts. Mix into chilled burger mix.
3. Form meat into golf ball size balls. Using your finger, make a hole into the patty, add a small half teaspoon of feta, and form the meat around the feta. Gently form into 2-inch patties. Using your thumb, make a small dimple in the middle of the patty. Place on a slightly oil baking sheet.
Cooking the burger
4. Preheat oven to 375°F
5. Heat a fry pan over medium-high heat. Working in batches, sear burgers 1 minute on each sides, drain on paper towels then transfer to a sheet pan. Transfer the burgers to the oven to finish cooking, about 4 minutes for medium rare.
Preparing the tahini
6. Mix together all ingredients in a blender, and pulse till it forms a smooth paste
7. Split and toast buns. Assemble burgers with tomatoes, onions, lettuce and a smear of tahini sauce.