Spicy Lamb Burgers With Tahini 

Preparation

1. Step 1

   Make the burgers: Place the ground lamb on a rimmed baking sheet or in a large bowl. Add cilantro, paprika, cumin, salt, coriander, fennel, oregano, cinnamon, cayenne, garlic and serrano.

2. Step 2

   Knead mixture until the spices are well incorporated. Wrap the meat and refrigerate for an hour or up to 48 hours.

3. Step 3

   With wet hands, form into 8 (2-ounce) balls, then flatten balls into thin patties. Refrigerate until ready to cook. (Patties can be refrigerated for up to 3 days or frozen for up to a month.)

4. Step 4

   Meanwhile, make the tahini sauce: Put lemon zest and juice in a medium bowl. Add salt, garlic and tahini, and stir to dissolve. Whisk in yogurt, and stir in scallions and dill.

5. Step 5

   Cook the burgers: Heat a wide cast-iron pan over medium-high. Add 2 tablespoons olive oil to the pan. When oil is wavy, cook 4 patties at a time, in batches, to keep from crowding the pan, for about 1½ to 2 minutes per side, until lightly browned. The thin patties will be cooked medium but will remain juicy. (Alternatively, cook over a hot grill for 3 minutes on each side.)

6. Step 6

   To serve, tuck each patty into a pita with a spoonful of tahini sauce, tomato, avocado, cilantro and roasted red pepper.