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These Lamb Burgers are packed with flavors from the Middle East. Cumin, mint and parsley bring out the best in the lamb, while a sauce of tahini and lemon is a savory stand-in for mayo. Served on warm flat bread, the tiny burgers are very moist, even when cooked through. A Cucumber-Feta Quick Pickle adds bright flavor. To keep the theme going, delicate eggplant fries are served alongside.  Frying the eggplant brings out sweetness that works well with the tangy flavors in the burgers.

If you are cooking for guests, the burgers can be mixed early in the day, and the eggplant coated an hour ahead. That way the only thing to do right before dinner is fry the burgers and eggplant, and warm the flat bread. The sauce and pickle are easy and no-cook. Make the pickle first, and it will be ready when everything else is.  The recipes serve four, and can easily be doubled. 

Lamb Burgers

2 tablespoons olive oil, divided

1 cup finely chopped onion

1 1/2 teaspoons kosher salt, divided

6 garlic cloves, minced

5 pieces soft flat bread, divided

2 tablespoons milk

2 tablespoons sour cream or Greek-style yogurt

1 egg

2 tablespoons chopped mint

2 tablespoons chopped flat leaf parsley

1 teaspoon ground cumin

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon allspice

1 pound ground lamb

Tahini Sauce (recipe below)

2 ounces fresh spinach

Cucumber-Feta Quick Pickle (recipe below)

Heat 1 tablespoon of olive oil in a medium skillet over medium high heat until it is shimmering. Add chopped onion and ½ teaspoon salt, cooking until onion begins to soften. Add garlic and cook just until onion begins to caramelize, about 2 minutes. Remove from heat.

Tear one of the flat bread pieces in half and break into small pieces. Place in a large bowl. Add the milk and stir the mixture until it turns into a paste (there will be lumps of bread left). Add the sour cream or yogurt, egg, mint, parsley, cumin, allspice, 1 teaspoon of the salt and black pepper. Stir to combine.

Add the ground lamb and cooled onion-garlic mixture. Gently combine (clean hands are the best tool for this).

Heat the remaining tablespoon of olive oil in the skillet over medium heat. Form 12 small burgers. Fry the burgers in batches until cooked through, about 3 minutes per side. Remove them to a rack set inside a rimmed baking sheet, and keep warm in a 200-degree oven.

Just before serving warm the flat bread in the oven in a single layer directly on the rack until soft and just warmed through, about 5 minutes.

To make a sandwich, spread tahini sauce on a piece of flat bread, add ¼ of the spinach. Top spinach with three mini burgers and add some of the Cucumber-Feta Pickle. Fold in half and enjoy right away with a side of eggplant fries.

Tahini Sauce

Also good on grilled meats and vegetables.

6 tablespoons tahini

2 tablespoons lemon juice

kosher salt

In a small bowl stir tahini and lemon juice together. It will get very thick. Stir in water, 1 tablespoon at a time, until the mixture becomes smooth, and thin enough to drizzle. Add salt to taste, about ¼ teaspoon.

Cucumber-Feta Quick Pickle

This pickle is great as a side dish when you want something cool and refreshing.

1 seedless cucumber

1 tablespoon olive oil

3 tablespoons red wine vinegar

4 ounces Feta cheese

kosher salt

coarsely ground black pepper

Slice the cucumber as thinly as possible. I use a mandoline to quickly create super thin slices. Place in a bowl and add the olive oil and red wine vinegar. Crumble the Feta into the bowl and toss with the cucumber slices. Season with salt and pepper to taste. Chill for at least 20 minutes.

Eggplant Fries

3 eggs

2 cups all purpose flour

1 tablespoon kosher salt

vegetable oil for frying

In a flat, rimmed dish beat eggs. Add ¼ cup water.

In a gallon zip top bag combine flour and salt.

Cut eggplant into sticks about ½ inch wide and 3 inches long. Coat sticks in egg wash. Let excess drip off and place sticks in bag. Shake until coated. Remove from bag shaking off excess flour. Place on a rack until ready to fry.

Pour oil into large frying pan to a depth of one inch. Heat to 375 degrees. Fry eggplant in batches, being careful not to crowd the pan, until golden brown on both sides. Remove to a rack to drain.

To read what and where Colleen is eating and drinking, follower her on Twitter @colleensachs