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1
For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water.
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2
Cover and reserve in the refrigerator.
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3
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.
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4
Bring to a quick boil to dissolve the sugar.
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5
Set aside to cool, then refrigerate until ready to serve.
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6
Serve the turnips only; discard the beets, bay leaves and pickling brine.
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7
For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes.
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8
Add the parsley and mix well.
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9
Set aside in a small bowl.
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10
For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
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11
In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper.
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12
Mix all the ingredients together to evenly distribute the spices, being careful not to overmix.
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13
Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
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14
Place the patties on the grill, spaced 3 inches apart to prevent flare ups.
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15
Grill for 3 minutes on the first side to develop a crust.
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16
Flip, and cook on the second side until medium-well, 2 minutes.
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17
Set aside.
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18
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.
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19
Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
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20
To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion.
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21
Cover with the top buns and serve immediately.
