Spiced Lamb Patties with Nutty Garlic Sauce

    30 MINUTES


    30 MINUTES

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.



2 garlic cloves, finely grated

¼ cup almond butter

4 tablespoons fresh lemon juice, divided

6 tablespoons olive oil, divided

1 teaspoon kosher salt, plus more

½ teaspoon freshly ground black pepper, plus more

1 pound ground lamb, preferably shoulder

½ medium onion, finely chopped

¼ cup chopped fresh parsley

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ small head of red cabbage, thinly sliced

¼ English hothouse cucumber, halved lengthwise, thinly sliced

2 radishes, thinly sliced

4 pita bread or flatbreads

Mixed tender herb leaves (such as cilantro and mint; for serving)


Step 1

Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside.

Step 2

Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties.

Step 3

Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.

Step 4

Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper.

Step 5

Serve lamb patties with pita bread, salad, herbs, and reserved sauce.

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