Kibbeh Smash Burger with Tahini-Garlic Sauce

Method

1. Rinse the bulgur once, soak it in cold water for 10 min, then drain and squeeze it dry.

   Add in this stepFine bulgur 40 g

2. Make the sauce: mix the tahini, Greek yogurt, finely grated garlic, lemon juice and a little salt until thick and smooth. If it is too stiff, add water a teaspoon at a time until spreadable.

   Add in this stepTahini 2 tbspGreek yogurt 4 tbspGarlic clove 1Lemon (juice) ¼Salt ⅛ tsp

3. Grate the onion finely and squeeze out the juice. In a bowl, combine the beef, bulgur, onion, baharat, the rest of the salt and the pepper, and work it gently for 1 min 30 sec, just until it holds together; overmixing makes it tough. Divide into 4 balls (two patties per burger).

   Add in this stepMinced beef (about 20% fat) 240 gOnion ½Baharat (Lebanese seven-spice) 1 tspSalt 0.6 tspBlack pepper 1 pinch

4. Split the buns and toast them cut side down in a dry 26 cm pan over medium heat for 1 min until golden, then set aside.

   Add in this stepBurger buns 2

   medium heat

5. Heat the same pan on high heat until it just begins to smoke, then add the oil. Place the meat balls well apart, cover each with a piece of baking paper and press down hard with a wide spatula to flatten to about 8 mm. Work in batches if the pan is small. Cook for 2 min 30 sec, until the underside is deep brown and crisp, scrape under it with the spatula, flip and cook for 1 min 30 sec more until cooked through. Keep your face back, as the hot fat can spit.

   Add in this stepVegetable oil 1 tsp

   high heat

6. Spread sauce on the bottom buns and layer on lettuce, sliced tomato, two patties, thinly sliced red onion and pickles. Sprinkle with sumac, spread sauce inside the top buns and close.

   Add in this stepRomaine lettuce leaves 2Tomato 1Red onion ¼Dill pickle slices 6Sumac ½ tsp