​Beef & Lamb Fat Sliders with Tahini

By the chef Nitzan Raz


makes 3 mini burgers

For the Sliders:

200 gr beef

50 gr lamb fat

​1/2 bunch of cilantro, chopped

1 medium onion, chopped


pepper, freshly ground


For the Tahini:

750 gr tahini (100% pure ground sesame paste)

10 gr salt

15 ml lemon juice, freshly squeezed

530 ml water



Start with the tahini sauce: Pour the tahini paste into a medium sized bowl, add all the rest of the ingredients for the tahini to the bowl and mix with a fork or a whisk until everything is fully incorporated. It is normal for the tahini to get thicker before it gets fully incorporated, if necessary add more water to help mix everything together or if you prefer the sauce a bit thinner. 


Prepare the sliders: In a frying pan with a little oil fry the onion until it becomes slightly browned, remove from heat and set aside. Grind together the beef and the lamb fat and place ground mixture into a mixing bowl.  Add the fried onion, cilantro, salt and pepper and mix together until everything is evenly combined. Split the meat mixture into three even pieces and begin to form 3 mini patties.


To cook the sliders either grill or pan fry them until it reaches desired level of doneness.While the burgers are cooking, place burger buns (tops and bottoms separated) or small rolls halved into a preheated oven (180 C/ 350 F) or on the grill for a minute an a half. Place the sliders on the bun/rolls and top with a generous spoonful of of tahini and enjoy!



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