Ingredients

Asparagus

• ½ small red or white onion, very thinly sliced

• ½ bunch medium asparagus, ends trimmed, stalks shaved with vegetable peeler

• 1 lemon, juiced (about 1/4 cup)

• Salt and pepper

Patties

• 2 lb. ground lamb

• Salt and pepper

• 3 tbsp. grated onion (half a small onion) or 1 grated shallot

• 2 cloves garlic, grated or pasted

• 1 cup (combined) loosely packed fresh mint, dill, parsley, and cilantro leaves, finely chopped

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. crushed red pepper

• 1 tsp. lemon zest

• 1 tbsp. EVOO

Sauce

• ½ cup plain yogurt

• 2 tbsp. tahini

• ½ lemon, juiced (about 2 tbsp.)

• 1 tbsp. EVOO

• 1 small clove garlic, grated

• ½ tsp. ground cumin

• Salt

For Serving

• ½ cup finely chopped Israeli pickles or other pickles

• ½ cup finely chopped seeded Roma tomatoes

• ½ cup chopped pickled jalapeños or giardiniera

• 4 brioche buns, toasted

Directions

• Step 1

  In a medium bowl, toss the onion and asparagus with the lemon juice. Season with salt and pepper.

• Step 2

  Heat a large cast-iron skillet over medium-high to high.

• Step 3

  In a medium bowl, season the meat with salt and pepper. Mix in the onion, garlic, herbs, spices, lemon zest, and EVOO. Form into 4 patties (thinner in centers for even cooking). Add to skillet and cook, turning occasionally, for 8 minutes.

• Step 4

  In a food processor, puree the sauce ingredients, adding a splash of water if too thick.

• Step 5

  In a medium bowl, mix the pickles, tomatoes, and pickled jalapeños.

• Step 6

  Spread the sauce on the bun tops and bottoms. Build the burgers with the buns, pickle-tomato mixture, patties, and the asparagus-onion mixture.