Ingredients:

  • 500g ground lamb (15-20% fat)
  • 60g raw unsalted shelled pistachios
  • 30g fresh arugula, finely chopped
  • 3 cloves garlic, minced into a paste
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp grapeseed oil
  • 200g full-fat Greek yogurt
  • 1.5 tsp sumac
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh mint leaves, torn
  • 2 tbsp pomegranate seeds

Instructions:

  1. Pulse the nuts. Place the 60g of pistachios in a food processor and pulse 4-5 times until you have rough, gravel like chunks. Note: Over processing will make the patties greasy.
  2. Prep the aromatics. Chop the 30g of arugula and mince the 3 garlic cloves with a pinch of salt until it forms a smooth paste.
  3. Combine the meat. In a large chilled bowl, mix the 500g lamb, pistachios, arugula, garlic, 1 tsp cumin, 0.5 tsp cinnamon, 0.75 tsp salt, and 0.5 tsp pepper.
  4. Form the patties. Divide the mixture into 8 small, thick discs until they are about 1 inch thick. Note: Don't overwork the meat or it will become tough.
  5. Heat the pan. Add 1 tbsp grapeseed oil to your skillet over medium high heat until the oil shimmers and barely wisps smoke.
  6. The first sear. Place the patties in the pan and cook for 3-4 minutes until a dark, mahogany crust forms.
  7. Flip and finish. Turn the patties and cook for another 3 minutes until the internal temperature hits 155°F (68°C).
  8. Whisk the sauce. While the meat rests, combine the 200g yogurt, 1.5 tsp sumac, 1 tbsp lemon juice, and 1 tbsp olive oil until smooth and pale purple.
  9. Rest the meat. Let the patties sit for 5 minutes until the juices redistribute throughout the lamb.
  10. Garnish and serve. Plate the patties on a bed of sauce and top with the 2 tbsp mint and 2 tbsp pomegranate seeds until the colors look vibrant.