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 carrot
1 large clove garlic
1 lemon
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
coarse salt
freshly ground black pepper
olive oil
Equipment:
Grill or grill pan
box grater
Recipe steps:
-
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. -
Make burgers
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
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. -
Make salad
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. -
Finish burgers
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!
