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Ricotta Stuffed Lamb Burgers & Caramelized Onions with Tahini Sauce

Makes 6-8 burgers (Serves 4)



  • 1 pound ground lamb meat

  • 6-7 tbsp bread crumbs

  • Fresh mint leaves

  • Salt, to taste

  • Ground black pepper

  • Crushed red chilies

  • 1 cup ricotta cheese

  • 3 tbsp. cumin

  • 2 onions, chopped into strips

  • Whole wheat buns (6-8)

Tahini Dressing:

  • 3 tbsp tahini

  • 3-4 tbsp lemon juice

  • 1-2 tbsp greek yogurt

  • 3-4 tbsp water

  • Pepper, to taste


Place the ingredients for the burger mix in a bowl (meat, mint leaves, salt, pepper, red chilies). Be sure to add in breadcrumbs at the very end and not to over mix or overwork the meat. Form round patties, and create a hole in the middle to place 1-2 tbsp of ricotta cheese per patty. Re-form the patties (medium thickness) and place on a plate.

In a pan, set temperature to medium-low heat. Place chopped onions once the oil has heated and let simmer for 20-25 minutes until onions have caramelized. To help speed the process, place a ½ teaspoon of sugar in onions and stir (optional).

In a separate pan, set temperature to medium heat. Drizzle olive oil and place 2-3 patties at a time and cook for 6-8 minutes on each side, being sure to avoid overcooking.

Meanwhile, mix ingredients in a third bowl for the tahini sauce and refrigerate until ready.

Toast whole-wheat buns in an oven at 350 degrees for 3-4 minutes until browned. To serve, dress both sides of the buns with tahini sauce. Place the burger on the patty, and top with caramelized onions.

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