Cilantro-Cumin Burger with Tahini Dressing
Prep: 20 minutes
Feel like being more adventurous with your cooking, but maybe not too extreme? Elevate your everyday burger by adding cilantro and cumin, and switch out the ketchup for a tahini dressing!
"Tahini is a paste made from toasted and ground sesame seeds," says Robyn Rohrig, R.D.-N. at Carilion Clinic. "It is a good source of copper, which is a mineral that is essential for iron absorption."
Making homemade dressing is a great way to limit the amount of preservatives in your meal. And swapping out your burger bun for a whole wheat pita pocket will give you the same bready texture without the extra calories.
1/4 cup tahini
5 cloves of garlic, peeled and smashed
2 lemons, juiced
3 tablespoons water
1 teaspoon kosher salt
1 pound ground beef
1/2 red onion, peeled and finely chopped
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups shredded red cabbage
3 small whole wheat pita, cut in half
- Place the tahini, garlic, lemon juice, water and half of the salt in the bowl of a food processor. Process until smooth, adding more water as needed to make a pourable consistency. Set aside.
- Gently mix the beef, onion, cilantro, coriander, cumin and remaining salt in a large bowl. Using your hands, form into 1/2-inch thick patties.
- Heat a dry large skillet, preferably cast-iron, over medium heat. Working in batches, cook the patties, pressing gently to flatten, until browned on the outside and medium rare in the center, about 4 minutes per side.
- Let rest for 5 minutes and serve stuffed in a pita with shredded cabbage and drizzled with the tahini sauce.