| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup tahini paste
- 1 teaspoon kosher salt
- Zest and juice of 1 lemon
- 3/4 cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 2 bay leaves
- 2 cloves garlic, peeled
- 1 small red beet, peeled, thinly sliced
- 1 large turnip, peeled, thinly sliced
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 3 tablespoons fresh flat-leaf parsley, minced
- 20 ounces ground lamb (50 percent shoulder, 50 percent leg)
- 4 cloves garlic, minced
- 1 medium onion, minced
- 1 bunch parsley, stemmed, minced
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 medium brioche buns
- Lettuce leaves
- Sliced tomatoes
- Sliced onions
Instructions
- For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
- For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
- For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
- In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
- Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
- Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
- To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 594 |
| Total Fat | 39 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 25 g |
| Cholesterol | 93 mg |
| Sodium | 712 mg |
| Serving Size | 1 of 6 servings |
| Calories | 594 |
| Total Fat | 39 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 25 g |
| Cholesterol | 93 mg |
| Sodium | 712 mg |
Reviews
Yum! Loved all of the very different flavors together. The yogurt-tahini sauce was the bomb. Dipped spiced sweet potato fries in the extra.
Lots of steps for this recipe but it was very good. The pickled turnips went so well with the yogurt-tahini sauce that I ended up just dipping them in the sauce later 🙂