Active preparation time: 20 minutes
Total time: 35 minutes
Serves: 4
Spiced Lamb Patties
1¾ lb (794 g) ground lamb
½ Tbs ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
1 tsp freshly ground black pepper
1 Tbs kosher salt
¼ cup (2 fl oz/59 ml) Belgian-style dubbel
In a medium bowl, combine all the ingredients and mix well. Form into four 7oz (198g) patties, about ¾" (19 mm) thick. Refrigerate while you prepare the Radish Salad.
Radish Salad
6 radishes, halved and sliced thin
1 shallot, julienned
1 lemon, zested and juiced
¼ cup picked parsley leaves
2 Tbs fresh mint, chopped
½ cup pistachios, toasted and chopped
¼ cup (2 fl oz/59 ml) olive oil
Kosher salt
Freshly ground black pepper
In a mixing bowl, combine the radish, shallot, lemon zest and juice, parsley, mint, pistachios, and olive oil and mix well. Season the radish salad with salt and freshly ground black pepper.
Burgers
4 each 7 oz (198 g) Spiced Lamb Patties
4 Kaiser rolls, sesame seed rolls, or favorite burger bun, toasted
Pinch of salt
Freshly ground black pepper
4 Tbs Tahini paste
Turn on the grill and heat on high. Grill the lamb patties to your desired doneness. Place each patty on a burger bun. Season to taste with salt and pepper. Top each patty with 1 Tbs of tahini paste, then top each burger with the Radish Salad.
Beer Suggestions: Westmalle Dubbel (Malle, Belgium), Lost Abbey Lost & Found (San Marcos, California), St. Bernardus 8 (Watou, Belgium).