Ronnie's Notes
With the skies cloudless, air bugless, weather warm and birds happily chirping, this past weekend was perfect. My cousins visited for a sleepover and we were able to sit outside for hours two days in a row.
Then, at one point I noticed the tops of our oak trees, just beginning to fade faintly golden-orange. And on Sunday there was the slightest of breezes, alerting us that a hurricane may be coming.
But whether or not Isaac affects us way up north, that tiny puff of wind was a reminder that by September the weather is “iffy” and then comes the cold and snow and etc etc etc. So grilling season is almost over, for me anyway.
I don’t go out in the snow and freezing cold to cook meat.
If you’re like me, get the last of your grilling in soon. These lamburgers are a perfect grill-season ender.
Instructions
Preheat an outdoor grill (or use the oven broiler or a grill pan).
Place the ground lamb, bread crumbs, onion, garlic, egg, parsley, mint, cumin, paprika and cinnamon together in a bowl and mix the ingredients gently to combine the ingredients.
Shape the mixture into 4 patties one-inch thick.
Brush the grids (or the pan) with a film of olive oil.
Sear the burgers for one minute per side then lower the heat to medium.
Cook for another 2– per side or until cooked through.
While the burgers are cooking, mix together the tahini sauce.
Place the burgers inside the pita pockets.
Drizzle some tahini sauce on top, add a few spoonsful of chopped tomato (or some tomato slices) if desired. 1/2 cup tahini 1/3 cup lemon juice 1/4 cup water 2 tablespoons olive oil 2 cloves garlic, finely chopped salt to taste Stir the tahini to blend in any oil that has risen to the top.
Mix the tahini and lemon juice together, blending ingredients completely.
Add the water, olive oil, garlic and salt to taste.
Blend thoroughly.