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
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.
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.
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.
Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper.
Serve lamb patties with pita bread, salad, herbs, and reserved sauce.