26 June 27 • 2019
jn

LAMB BURGERS WITH 
TAHINI SAUCE AND ARUGULA
I love these with tahini sauce. If you’
d 
like, serve with a dollop of Greek yogurt 
as well.
 2 pounds lean ground lamb 
(10 percent fat content, if possible)
 ½ cup freshly chopped mint
 2 Tbsp. lemon juice
 1 tsp. granulated garlic
 Kosher salt to taste
 Fresh ground pepper to taste
 6-8 good-quality hamburger buns or 
soft pita pockets
Sauce:
 3 Tbsp. tahini
 3 Tbsp. hot water
 3 Tbsp. lemon juice
 1⁄
3 cup olive oil
 Salt to taste
Garnish: 
 Fresh baby arugula

Combine all burger ingredients in a 
bowl and mash well with your hands. 
Chill the mixture until ready to use. 
Divide ground lamb into 6-8 patties 
(make them wider than thick — they 
will shrink).
Heat grill to medium-high. Grill the 

burgers until they are easily turned with 
a spatula; too early and the burgers will 
break.
For the sauce, whisk together all the 
sauce ingredients. 
Make a sandwich with the bun or pita, 
drizzled with tahini sauce and top with 
arugula.

CARAMELIZED ONION DIP
Caramelized onions are naturally sweet, 
giving this dip a slightly sweet flavor.
 2 Tbsp. butter or olive oil 
 2 cups chopped onions 
 1 cup sour cream 
(or vegan sour cream)
 1 tsp. granulated garlic
 ½ tsp. onion powder
 ½ tsp. Worcestershire sauce
 Salt and pepper to taste

Melt butter or oil. Add the onions and 
cook over moderate heat, stirring occa-
sionally until golden, about 25 minutes. 
Allow the onions to cool for about 5 
minutes. Transfer to a medium bowl. 
Add remaining ingredients and stir 
well. Serve with your favorite potato 
chips. Makes 1½ cups of dip. 

GRILLED CORN ON THE COB WITH 
CAYENNE, CHILI POWDER AND LIME
 Husked ears of corn (any amount)
 Olive oil or extra-virgin olive oil
 Kosher salt to taste
 Sugar
Optional garnishes:
 Melted butter
 Ground cayenne pepper
 Chili powder

Heat grill to medium-high heat. Rub 
each ear of corn very lightly with olive 
oil. Season lightly with salt, pepper and a 
touch of sugar. 
Grill on all sides (turn while cooking), 
until charred to your liking. Serve hot 
with melted butter, a sprinkle of ground 
pepper, salt, chili powder and cayenne 
pepper (just a touch — less is more). 
Serve with lime wedges.

S’
MORES DIP
 2 bags (about 12-ounces each) semi- 
sweet or milk chocolate chips
 1-2 bags (10-ounces each) regular-
sized marshmallows
 Graham crackers, for serving. 

Preheat the oven to 350°.
Pour the chocolate chips into a deep 
pie dish or other baking dish. Arrange 

continued from page 25

TOP TO BOTTOM: Lamb burger, corn and bean salad, s’
mores dip, 

grilled pineapple, grilled corn on cob, potatoes in foil 
 
 

arts&life