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.
This article appears in May 13-19, 2009.