Ingredients
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
Preparation
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.
