Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce Recipe

Asparagus

• ½ small red or white onion, very thinly sliced
• ½ bunch medium asparagus, ends trimmed, stalks shaved with vegetable peeler
• 1 lemon, juiced (about 1/4 cup)
• Salt and pepper

Patties

• 2 lb. ground lamb
• Salt and pepper
• 3 tbsp. grated onion (half a small onion) or 1 grated shallot
• 2 cloves garlic, grated or pasted
• 1 cup (combined) loosely packed fresh mint, dill, parsley, and cilantro leaves, finely chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. crushed red pepper
• 1 tsp. lemon zest
• 1 tbsp. EVOO

Sauce

• ½ cup plain yogurt
• 2 tbsp. tahini
• ½ lemon, juiced (about 2 tbsp.)
• 1 tbsp. EVOO
• 1 small clove garlic, grated
• ½ tsp. ground cumin
• Salt

For Serving

• ½ cup finely chopped Israeli pickles or other pickles
• ½ cup finely chopped seeded Roma tomatoes
• ½ cup chopped pickled jalapeños or giardiniera
• 4 brioche buns, toasted

• Step 1 In a medium bowl, toss the onion and asparagus with the lemon juice. Season with salt and pepper.
• Step 2 Heat a large cast-iron skillet over medium-high to high.
• Step 3 In a medium bowl, season the meat with salt and pepper. Mix in the onion, garlic, herbs, spices, lemon zest, and EVOO. Form into 4 patties (thinner in centers for even cooking). Add to skillet and cook, turning occasionally, for 8 minutes.
• Step 4 In a food processor, puree the sauce ingredients, adding a splash of water if too thick.
• Step 5 In a medium bowl, mix the pickles, tomatoes, and pickled jalapeños.
• Step 6 Spread the sauce on the bun tops and bottoms. Build the burgers with the buns, pickle-tomato mixture, patties, and the asparagus-onion mixture.