Tahini sauce gives Rafidi lamb burgers a different character with simple additions: balanced tahini, pickles and crisp vegetables. A moderately thick sauce helps prevent soggy bread and lets the meat's flavour come through.
Ingredients for 4 burgers
- 4 Rafidi burger patties, according to the pack.
- 4 suitable buns, plus lettuce, pickles and cucumber as desired.
- 3 tablespoons tahini and 1 tablespoon lemon juice.
- 2–4 tablespoons water, a pinch of salt and 1 small garlic clove, optional.
Tahini sauce
Mix the tahini and lemon juice, then gradually stir in the water. The texture may change before becoming smooth. Adjust the salt and garlic and refrigerate until serving. Do not add too much water at once; the sauce should spread easily rather than become watery.
Cook the burgers
Prepare a suitable pan or grill and add the patties without crowding. Turn once the surface holds together and cook until the centre reaches at least 71°C, the general minimum for minced meat, following the product instructions. Use a clean plate for cooked patties and keep the rest chilled until their turn.
Assemble
Lightly toast the buns, add lettuce and the burger, then a modest amount of tahini sauce and pickles. Drain excess water from the vegetables. Assemble close to serving time to keep the bread firm.
Check the ingredients
Tahini contains sesame, while buns may contain wheat, milk or other ingredients. Read labels if allergies are a concern, including the burger ingredients rather than assuming there are no additions. Compare the weight and number of ALRAQI MEATS patties with your planned meal before deciding how many packs to buy.
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