When mixing the beef, try to handle it as little as possible to avoid overworking, which can lead to a tough burger. Yogurt, as always, adds a nice refreshing touch for these hot summer months. Cook, relax, and enjoy!
What you'll need:
¾ oz fresh parsley
1 large clove garlic
12 oz ground beef
1½ tsp baharat spice mix
7 oz 2% Greek yogurt
2 Tbsp tahini
5.8 oz Bibb/Boston lettuce
2 brioche hamburger buns
freshly ground black pepper
Grill or grill pan
1. Prep ingredients
Preheat a grill to medium-high if using. Pick parsley leaves from the stems and finely chop leaves. Wash carrots (without peeling) and grate on large holes of a box grater. Peel and finely chop garlic. Juice lemon.
Combine ground beef, baharat, half of the chopped parsley, 1 teaspoon salt, and ¼ teaspoon pepper in a medium bowl, and mix until combined. Shape the mixture into 2 patties, about 4-inch wide and ¾-inch thick. Refrigerate to firm up while you prepare tahini yogurt.
Make tahini yogurt
Combine yogurt, remaining parsley, garlic, tahini paste, 1 tablespoon lemon juice, and 2 tablespoons oil in a medium bowl; season with salt and pepper.
Grill burgers, turning once, until lightly charred, 2–3 minutes per side for medium rare. If not using a grill, heat a grill pan or heat 1 tablespoon oil in a medium skillet over medium-high. Cook burgers until lightly charred, 2–3 minutes per side for medium rare.
Whisk remaining lemon juice and 2 tablespoons oil in a large bowl; season with salt and pepper. Remove core from lettuce and separate leaves. Reserve 2 leaves for burgers then add remaining leaves to bowl with dressing and toss to coat.
Split buns and lightly toast on the grill, grill pan, or skillet until golden, 1–2 minutes. Assemble burgers on buns with lettuce, grated carrot, and a dollop of tahini yogurt. Serve with salad on the side. Enjoy!
See what else is cooking this week!