YIELD: 12
For burgers:
2 ¼ tsp. whole black peppercorns
¾ Tbsp. coriander seeds
¾ tsp. cumin seeds
3 lbs. ground lamb
12 oz. crumbled feta cheese
¾ cup fresh flat-leaf parsley, chopped
3 garlic cloves, minced
1 ½ tsp. kosher salt
For toasted cumin, cilantro and mint aioli:
1 ½ Tbsps. cumin seeds
1 ½ cups mayonnaise
¼ cup fresh chopped cilantro
¼ cup fresh chopped mint
¾ tsp. kosher salt
To assemble:
24 (4.5”) heat-pressed flour tortillas
¼ cup egg whites, beaten
2 Tbsps. sesame seeds, toasted
24 slices Roma tomato
24 rings red onion
1. For burgers: Toast peppercorns, coriander and cumin seeds together in small dry sauté pan while shaking over medium heat until fragrant and beginning to crackle and pop. Transfer to spice grinder and blend into fine powder.
2. In large mixing bowl, combine spice mixture, ground lamb, feta, parsley, garlic and salt and blend by hands. Form into quarter-pound patties.
3. For aioli: Toast cumin seeds in small sauté pan while shaking over medium heat until fragrant. Transfer to spice grinder and blend into fine powder.
4. In small bowl, combine cumin, mayonnaise, cilantro, mint and salt. Reserve refrigerated.
