Name: Dukkah Lamb Burgers
Yield: 4 servings
Ingredients: 1 1/4 ounces blanched almonds; 2 tablespoons sesame seeds; 2 teaspoons cumin seeds; 1 1/2 pounds ground lamb; 1 red onion small, coarsely chopped; 2 cloves garlic crushed; 1/2 cup breadcrumbs dried white; cooking oil spray; 4 Ciabatta rolls; 1 medium carrot coarsely grated; 1 beet medium, peeled, coarsely grated; 2 tablespoons lemon juice; 1/3 cup plain greek yogurt; 2 tablespoons mint chopped; 1 3/4 ounces baby arugula

Servings: 4 persons

1 1/4 ounces blanched almonds
2 tablespoons sesame seeds
2 teaspoons cumin seeds
1 1/2 pounds ground lamb
1 red onion small, coarsely chopped
2 cloves garlic crushed
1/2 cup breadcrumbs dried white
cooking oil spray
4 Ciabatta rolls
1 medium carrot coarsely grated
1 beet medium, peeled, coarsely grated
2 tablespoons lemon juice
1/3 cup plain greek yogurt
2 tablespoons mint chopped
1 3/4 ounces baby arugula

1
Process almonds, sesame seeds and cumin in a food processor until ground. Add ground lamb, onion, garlic and breadcrumbs; process until combined. Shape into 4 patties.
2
Preheat a grill pan to moderately high. Spray patties with oil. Cook patties for 3 minutes, or until browned and cooked. Transfer patties to a heatproof plate. Cover with foil. Rest for 5 minutes.
3
Split each roll in half horizontally. Toast until golden and crisp.
4
Combine carrot, beet and lemon juice in a medium bowl. Season to taste. Whisk yogurt and mint in a small bowl. Place half the bread slices on serving plates. Top with arugula, beet mixture, patties, yogurt mixture and remaining bread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dukkah Lamb Burgers

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