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Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce

Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce



  • 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


  • 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


  • 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.