RECIPES: Recipe Details

Rate This Burger 
No votes yet

Kafta Burgers with Tahini Sauce

I live near Dearborn, Michigan, the largest arab community in the U.S., and I love the spices and herbs used in all the cuisine. Kafta is usually made in a hodog shape and grilled. I formed them into burgers and tweaked, tested and changed the ingredients to make the perfect alterative burger.


2 Lbs ground leg of lamb
1 Lb sweet (yellow) onion
1/2 C parsley, chopped
1 T salt for the bugers, plus 1/4 t for the tahini
1 t allspice
1/2 t fresh ground black pepper
1/2 t ground coriander
1/4 t ground cinnamon
1/4 t ground cardamom
1 C tahini (sesame paste)
3 garlic cloves, minced and smashed
3/4 C fresh lemon juice
1/4 t cayenne pepper
1/4 t salt
kaiser roll buns or any hamburger buns, split in half


Mix the lamb, onion, parsley, 1 T of salt, allspice, pepper, coriander, cinnamon and cardamom together in a bowl and refrigerate overnight or at least 2 hours. Take the burger out of the refrigerator 30 minutes before grilling. Next, mix together the tahini, garlic, lemon juice, cayenne and 1/4 t of salt for the tahini sauce in a bowl. Preheat gas or charcoal grill. Form the burger mix into 10 patties and put the burgers on the grill and grill 3 to 4 minutes a side or until they begin to char. When the burgers are finished, place the burgers on the bottom half of the bun and garnish with lettuce. Next, take the top part on the bun and spread the tahini sauce on the bottom of it and place on to of the burger.