- 1/2 cup salted roasted pistachios
- 3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)
- 1 large egg white, whisked to blend
- 1/2 pound ground lamb
- 1/2 pound ground beef
- 1 tablespoon baharat* (Arabic spice blend)
- 2 teaspoons black pepper
- 4 to 5 tsp. Aleppo pepper*, divided
- 1 1/4 teaspoons kosher salt
- 3 cups cherry or pear tomatoes (any color)
- 1/4 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 2 teaspoons olive oil
- 4 hamburger buns, split
- Butter lettuce leaves
- calories 598
- caloriesfromfat 54 %
- protein 32 g
- fat 36 g
- satfat 8.6 g
- carbohydrate 39 g
- fiber 6.1 g
- sodium 925 mg
- cholesterol 81 mg
How to Make It
Soak 8 bamboo skewers (8 in.) in water for half an hour.
Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.
Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.
Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.
Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.
*Find in the spice aisle or at worldspice.com