# Middle Eastern Lamb Burgers with Tahina, Schug, Baharat Smashed Potatoes and Spiced Snap Peas > Juicy, herb-flecked lamb burgers meet lemony tahina and a sharp spoonful of green schug. Crisp-edged baharat potatoes bring warm spice, while quickly sautéed spring snap peas and a generous handful of parsley keep the plate bright. - URL: https://www.chezjk.com/recipes/middle-eastern-lamb-burgers-with-bharat-smashed-potatoes-and-ras-el-hanout-sugar - Author: Jonathan Katzman - Cooked and photographed: 2022-05-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Middle Eastern Lamb Burgers with Tahina, Schug, Baharat Smashed Potatoes and Spiced Snap Peas](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Facb4a69158578882.jpg) ## Middle Eastern Lamb Burgers Grated onion and chopped parsley keep the lamb juicy, while restrained warm spices leave room for the tahina and schug. A hot skillet builds a dark crust without needing breadcrumbs or egg. ### Ingredients - 1½ lb ground lamb, preferably 80–85% lean - ¼ cup finely grated yellow onion, lightly squeezed - ⅓ cup finely chopped flat-leaf parsley - 2 cloves garlic, finely grated - 1 tsp ground cumin - 1 tsp ground coriander - ¼ tsp ground allspice - 1¼ tsp Diamond Crystal kosher salt, or equivalent to taste - ½ tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Gently mix the lamb, onion, parsley, garlic, spices, salt and pepper just until evenly combined. Avoid kneading the meat into a paste. 2. Shape into four patties about ¾ inch thick, pressing a shallow indentation into each center. Refrigerate while preparing the other components. 3. Heat a large cast-iron skillet over medium-high heat. Add the ghee, then the patties without crowding; cook in batches if necessary. 4. Sear for 4–5 minutes on the first side without pressing. Flip and cook for another 4–6 minutes, lowering the heat if the crust darkens too quickly, until the centers reach 160°F. 5. Rest on a warm plate for 3–5 minutes before serving. ### Notes - Check temperature from the side into the center of each patty; color alone is not a reliable guide for ground lamb. ## Lemon-Garlic Tahina Lemon and cold water turn sesame paste into a light, pourable sauce that softens the lamb's richness without hiding its flavor. ### Ingredients - ⅓ cup well-stirred tahini - 3 tbsp fresh lemon juice - 1 small clove garlic, finely grated - ¼ tsp kosher salt, plus more to taste - ¼–⅓ cup ice-cold water ### Instructions 1. Whisk the tahini with the lemon juice, garlic and salt. It will initially thicken. 2. Whisk in the cold water a tablespoon at a time until pale, smooth and loose enough to fall from a spoon in a thick ribbon. 3. Let stand for 5 minutes, then taste and adjust the salt or lemon. ### Notes - Tahini varies in thickness; add extra cold water a teaspoon at a time if the sauce tightens before serving. ## Green Schug Fresh cilantro, green chile and toasted-tasting spices provide a concentrated herbal heat. Keeping the sauce slightly coarse gives it more character alongside the smooth tahina. ### Ingredients - 1 packed cup cilantro leaves and tender stems - ¼ packed cup flat-leaf parsley leaves - 2 serrano chiles, roughly chopped; remove seeds for less heat - 2 cloves garlic - ½ tsp ground cumin - ¼ tsp ground coriander - ⅛ tsp ground cardamom - ¼ tsp kosher salt, plus more to taste - 1 tbsp fresh lemon juice - 3 tbsp extra-virgin olive oil ### Instructions 1. Pulse the cilantro, parsley, chiles, garlic, spices and salt in a small food processor until finely chopped. 2. Add the lemon juice and olive oil and pulse briefly to make a coarse, spoonable sauce rather than a smooth purée. 3. Taste and adjust the salt. Let stand for at least 10 minutes before serving. ### Notes - For milder schug, begin with one seeded chile and add more after tasting. ## Baharat Smashed Potatoes Boiling creates fluffy interiors; smashing exposes rough edges that crisp in the oven. Adding the baharat late protects its fragrant spices from scorching. ### Ingredients - 2 lb small Yukon Gold potatoes, about 1½–2 inches across - 3 tbsp extra-virgin olive oil, divided - 2 tsp gluten-free baharat spice blend - 1 tsp kosher salt, plus more for the boiling water - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 450°F. Put the potatoes in a pot, cover with cold water by an inch and salt the water generously. 2. Bring to a boil, then simmer for 15–20 minutes, until a knife slides through the centers without resistance. Drain and let steam-dry for 5 minutes. 3. Coat a large rimmed baking sheet with 1 tablespoon olive oil. Add the potatoes and press each with the bottom of a glass to about ½ inch thick, allowing the edges to break into irregular pieces. 4. Drizzle with 1½ tablespoons olive oil and season with the measured salt and pepper. Roast for 25 minutes, then turn the larger pieces carefully. 5. Mix the baharat with the remaining ½ tablespoon olive oil and dab over the potatoes. Roast for another 10–15 minutes, until the undersides and broken edges are deeply golden and crisp. ### Notes - Choose a salt-free baharat blend if possible; reduce the added salt if the blend is already salted. - Use two baking sheets if necessary to avoid crowding and steaming. ## Ras el Hanout Sugar Snap Peas with Shallot and Parsley A short sauté keeps the peas sweet and crisp, while softened shallot and warm spice add depth. Lemon and plenty of parsley lift the rich lamb and potatoes. ### Ingredients - 1 lb sugar snap peas, strings removed - 2 medium shallots, thinly sliced - 1 tbsp ghee - 1 tsp gluten-free ras el hanout spice blend - ½ tsp kosher salt, or to taste - 1 tbsp fresh lemon juice - ¾ cup loosely packed flat-leaf parsley leaves and tender sprigs ### Instructions 1. Heat the ghee in a wide skillet over medium heat. Add the shallots and a pinch of the salt; cook for 3–4 minutes until softened with a few golden edges. 2. Raise the heat to medium-high and add the snap peas. Cook for 3–4 minutes, tossing occasionally, until bright green with a few browned spots but still crisp. 3. Add the ras el hanout and remaining salt during the final 30 seconds, tossing well so the spice blooms without burning. 4. Remove from the heat and add the lemon juice. Fold in half the parsley and scatter the rest over the peas when serving. ### Notes - Dry the peas thoroughly after washing so they sauté rather than steam. ## Overall Timing / Workflow The potatoes set the pace, leaving plenty of time to make both sauces. Cook the lamb near the end and sauté the peas while the burgers rest. ### Instructions 1. 0:00 — Heat the oven and start the potatoes in salted water. 2. 0:05 — Make the tahina and schug; set aside in a cool spot while preparing the remaining ingredients. 3. 0:20 — Drain and steam-dry the potatoes. Mix and shape the lamb patties, then refrigerate. 4. 0:25 — Smash and oil the potatoes and put them in the oven. Trim the peas, slice the shallots and prepare the parsley. 5. 0:50 — Turn and spice the potatoes. Start searing the lamb in a separate skillet. 6. 1:00 — Begin sautéing the shallots and peas. Check the burgers for 160°F and rest them when ready. 7. 1:05–1:15 — Finish the peas with lemon and parsley, check the potatoes for crisp edges, and serve everything hot. ### Notes - If the potatoes finish early, hold them uncovered in a 200°F oven; covering softens their crust. ## Plating Separate piles preserve the potatoes' crunch and the peas' freshness. Serving the sauces alongside lets each bite of lamb carry as much heat and tahina as desired. ### Instructions 1. Place one lamb burger on each warm plate, with a pile of crisp potatoes beside it. 2. Arrange the snap peas on the other side and scatter their remaining parsley generously over the top. 3. Serve the tahina and schug in small bowls at the table, or spoon a little beside each burger without covering its browned crust. ## Leftover Path Keeping the sauces separate prevents soggy potatoes and makes it easy to turn the lamb into another composed plate or salad. ### Instructions 1. Refrigerate the cooked lamb, potatoes and peas in separate covered containers within 2 hours. Use within 3–4 days; refrigerate the sauces separately and use within the same window. 2. Re-crisp potatoes in a 425°F oven for 10–15 minutes. Reheat the lamb gently in a covered skillet with a splash of water until it reaches 165°F. 3. Warm the peas only briefly, or serve them cold with sliced lamb, parsley, tahina and schug. 4. Loosen refrigerated tahina with a little cold water and stir the schug before serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.