Lamb Patties with Nutty Garlic Sauce

You’ll love this spiced alternative burger with its fresh finishes and your kids will love it because it is a handheld dinner.

2 cloves garlic, finely grated
¼ cup almond butter
4 Tbsp. lemon juice, freshly squeezed, divided
6 Tbsp. extra-virgin olive oil, divided
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 lb ground lamb, preferably shoulder
½ medium onion, finely chopped
¼ cup fresh parsley, chopped
½ tsp. ground coriander
½ tsp. ground cumin
¼ small head red cabbage, thinly sliced
¼ English hothouse cucumber, halved lengthwise, thinly sliced
2 radishes, thinly sliced

To Serve:
4 pita breads
mixed tender herb leaves, such as cilantro and mint

Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside.

Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾" thick patties.

Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side.

Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.

Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper.

Serve lamb patties with pita bread, salad, herbs and reserved sauce.

Makes 4 servings.