Annie Bell's za'atar burgers with tahini - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s za’ atar burgers with tahini By You Magazine - July 4, 2021 A lavish burger line-up marrying lamb with thyme and spices in the za’atar and sesame in the tahini. This makes just the right amount of tahini sauce, but it’s such a welcome dip to find in the fridge and keeps for days, so you may like to double up. Ellis Parrinder SERVES 4 ZA’ATAR BURGERS 600g minced lamb 2 heaped tbsp finely chopped shallots 1 tbsp za’atar TAHINI DRESSING 2 tbsp tahini 2 tbsp lemon juice TO SERVE 4 red chicory heads, base trimmed and quartered lengthways 2 tbsp extra virgin olive oil 4 focaccia buns, cut open 4 radishes, trimmed and thinly sliced Flat-leaf parsley, coarsely chopped To make the burgers, mix the mince, shallots and za’atar in a large bowl, seasoning with salt and black pepper. For that ‘pro’ look, shape the mince a quarter at a time inside a 12cm ring cutter with smooth edges. Otherwise, form it into balls using your hands and then flatten these between your palms, using a rolling pin to smooth the surface. To make the dressing, whisk the tahini, lemon juice and a little salt in a medium bowl, then whisk in 2 tablespoons of water. The dressing should be the consistency of salad cream, so add a little more water if necessary. Barbecue the burgers for 3-4 minutes on each side over hot coals until golden and just firm. Transfer to a plate and leave to rest for 5 minutes. Brush the chicory quarters with oil and season with salt. Barbecue over hot coals for about 5 minutes, turning them halfway. Don’t worry if some of the leaves separate out, just remove them as soon as they look ready. Warm the bread on both sides. Place the chicory on the lower half of each bun. Top with the burger and scatter with the radish slices, then drizzle over the sauce and sprinkle with parsley. GET AHEAD The recipe can be prepared up to the second step several hours in advance. If you are doing this, cover and chill the burgers and sauce. Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved