Kevin and I love Mediterranean flavors, so creating grilled lamb burgers filled and topped with the quintessential ingredients of the region was an easy task. Olives, roasted peppers, lemon, garlic, mint... the one thing sure to to show up to the party is flavor!
In a bowl, mix together ground lamb, olives, garlic, roasted peppers, lemon zest, oregano, chili powder, and black pepper and then shape into 6 patties.
Preheat your grill for high heat.
Sear burgers over direct heat. Once the outside has nice grill marks, move the burgers to indirect heat and let cook until the internal temperature of the burgers reach 160F
Grill buns if desired.
Herbed Lemon Tahini Sauce
Combine the tahini, lemon juice, honey and garlic in a blender and process until smooth.
Add the parsley and mint and pulse until the herbs are chopped.
Season with salt and pepper to taste.
Serving
Place burgers on buns and smear with tahini sauce
Add additional condiments like pickled onions and feta if desired.
Notes
The burger patties can be made ahead! I suggest one day in the fridge or up to one month in the freezer. Make sure to tightly wrap your burgers.
Tahini sauce can prepped too! It keeps up to 3 days in the refridgerator.
To save on calories cut the tahini sauce in half. The portion as listed is intended to be served on the table and you never know how much guests will pile on their burgers!
Make this recipe extra special with homemade brioche burger buns! Learn how to make this classic bread from Foodal.