Lamb Burgers With Tangy Fennel Slaw

Ingredients

• 1 tablespoon olive oil, plus more for the grate
• 1 cup mayonnaise
• 2 tablespoons tahini (sesame seed paste)
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• kosher salt and black pepper
• 1 small bulb fennel, thinly sliced
• 1 1/4 pounds ground lamb
• 1 teaspoon ground coriander
• 4 teaspoon ground cumin
• 1 clove garlic, chopped
• 4 brioche buns, split
• 4 leaves Bibb lettuce

Directions

1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
2. Mix together the mayonnaise, tahini, 2 teaspoons of the lemon juice, 1 tablespoon water, and ¼ teaspoon pepper in a small bowl.
3. Mix together the fennel, oil, remaining tablespoon of lemon juice, and ¼ teaspoon each salt and pepper in a medium bowl.
4. In a seperate medium bowl, gently mix together the lamb, coriander, cumin, garlic, ½ teaspoon salt, and ¼ teaspoon pepper with your hands until just combined. Form the lamb mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
5. Grill the burgers until an instant-read thermometer inserted in the center registers 140° F, 6 to 8 minutes per side for medium-rare.* Grill the buns, split-side down, until toasted, 10 to 20 seconds.
6. Stack the lettuce, burgers, slaw, and tahini dressing between the buns.