Turkish-Style Lamb Burgers with Walnut Sauce

Ingredients for Turkish-Style Lamb Burgers with Walnut Sauce

• 240 ml kokhett vatten

• 80ml bulgur

• 3/4 teaspoons salt

• 1 medium onion, quartered

• 1/4 cup packed fresh coriander leaves

• 1/4 cup packed fresh flat-leaf parsley leaves

• 450g lamb mince

• 1/2 teaspoons paprika (not hot)

• 1/4 teaspoons ground allspice

• 1/4 teaspoons black pepper

• 1/4 teaspoons cayenne

• 1 small garlic clove

• 1/8 teaspoons salt

• 120ml walnuts (45g)

• 60ml water

• 1 teaspoon fresh lemon juice

• 1/8 teskedar cayennepeppar

• 4 (4-inch) pita loaves

• 1 matsked olivolja

• Paprika (not hot) for dusting

• Garnish: fresh coriander sprigs

Pour boiling-hot water over bulgur with 1/2 teaspoons salt in a small bowl and soak 15 minutes, then drain in a sieve.

Mince garlic and mash to a paste with salt (1/8 teaspoons ) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.

Förvärm grillen.

Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoons salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).

Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Grill on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while grilling burgers.

Oil rack of a grill pan and heat 4 inches from heat until hot, 3 to 5 minutes.

Grill burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

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