Beef Burgers with Za'atar Spice and Tahini Crema

Name: Beef Burgers with Za'atar Spice and Tahini Crema
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) ground beef (80/20 blend), cold; 2 tsp (6 g) za'atar spice blend; 1 tsp (2 g) ground sumac; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 g) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 2 cloves (10 g) garlic, minced, minced; 3 tbsp (45 ml) warm water; ¼ tsp (1½ g) kosher salt; ¼ tsp (½ g) ground cumin; 2 whole (300 g) medium tomatoes, ripe, diced; 1 whole (250 g) English cucumber, diced; ¼ whole (40 g) red onion, small, finely diced; ¼ cup (12 g) fresh mint leaves, chopped; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; to taste kosher salt; 4 whole burger buns or flatbreads (pita or brioche); 4 leaves (40 g) crisp lettuce leaves (optional) (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef patties seasoned with za'atar and sumac, topped with a cool tahini crema and fresh tomato-cucumber salad. These Middle Eastern–inspired burgers bring bright, herbal spice and nutty depth to a backyard classic.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground beef (80/20 blend), cold
2 tsp (6 g) za'atar spice blend
1 tsp (2 g) ground sumac
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the crema
½ cup (120 g) tahini (sesame paste)
3 tbsp (45 ml) fresh lemon juice
2 cloves (10 g) garlic, minced, minced
3 tbsp (45 ml) warm water
¼ tsp (1.5 g) kosher salt
¼ tsp (0.5 g) ground cumin
For the salad
2 whole (300 g) medium tomatoes, ripe, diced
1 whole (250 g) English cucumber, diced
¼ whole (40 g) red onion, small, finely diced
¼ cup (12 g) fresh mint leaves, chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
to taste kosher salt
For serving
4 whole burger buns or flatbreads (pita or brioche)
4 leaves (40 g) crisp lettuce leaves (optional) (optional)

Equipment (6)

Gas or charcoal grill
Large bowl
Instant-read thermometer
Cutting board
Sharp knife
4 burger buns or flatbreads

Steps

Before you start

Preheat your grill to medium-high (about 400°F / 200°C)
Keep ground beef cold until you're ready to form patties—this helps them stay juicy
Have all toppings and condiments prepped and at hand before you start grilling

1
Make the tahini crema
- In a small bowl, whisk together tahini, lemon juice, minced garlic, warm water, salt, and cumin.
- Whisk until smooth and pourable, like heavy cream.
- If it's too thick, add a tablespoon of water at a time.
- Set aside and keep cool.
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Ready when: Mixture is smooth and flows easily from a spoon
Tip: Whisking by hand prevents lumps; use warm water so the tahini doesn't seize up
2
Build the salad
- In a medium bowl, combine diced tomatoes, cucumber, red onion, and chopped mint.
- Drizzle with olive oil and lemon juice, season with salt to taste, and toss gently.
- Set aside at room temperature.
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Ready when: Vegetables are diced evenly and mixed gently
Tip: Assemble the salad just before serving so vegetables stay crisp and don't release excess liquid
3
Form the patties
- Place cold ground beef in a large bowl.
- Sprinkle za'atar, sumac, salt, and black pepper over the beef.
- Using your fingers, gently mix until spices are distributed evenly—do not overmix or the patties will be dense.
- Divide into 4 equal portions and form each into a patty about ¾ inch thick and 4 inches wide.
- Make a shallow indent in the center of each patty with your thumb to prevent it from puffing up while cooking.
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Ready when: Patties are uniform in thickness with a small depression in the center
Tip: Handle the meat as little as possible—overworking breaks down the meat structure and leads to tough, dense burgers
4
Preheat the grillOven 400°F / 205°C
- Heat your grill to medium-high (about 400°F / 200°C).
- If using charcoal, wait until the coals are covered in white ash.
- If using gas, let it run for 3–4 minutes.
- Lightly oil the grates with a high-smoke-point oil to prevent sticking.
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Ready when: Grates are very hot and you can only hold your hand 2–3 inches above them for 2 seconds
Tip: Don't skip oiling the grates or your patties will stick
5
Grill the patties
- Place patties on the hot grill, spacing them about 3 inches apart.
- Do not press down with the spatula—this squeezes out flavorful juices.
- Cook for 5–6 minutes over medium-high heat without moving them.
- You should see a light char forming on the bottom and clear juices pooling on top.
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Ready when: Bottom of patty shows golden-brown char marks, and juices are visible on the top surface
Tip: Resist the urge to flip early; a good crust develops flavor through contact with the grill
6
Flip and finish cookingOven 160°F / 70°C
- Using a thin metal spatula, flip each patty carefully.
- Cook for another 5–6 minutes for medium doneness (160°F / 71°C internal temperature).
- Check the internal temperature with an instant-read thermometer inserted horizontally into the thickest part of a patty.
- Medium-rare will be 155°F (68°C); well-done is 165°F (74°C).
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Ready when: Internal temperature reaches 160°F (71°C) for food safety; second side is browned with char marks
Tip: Use a meat thermometer to check doneness—visual cues alone can be misleading and lead to undercooked beef
7
Toast the buns (optional)
- If desired, place buns face-down on the cooler side of the grill or a second set of hot grates for 1–2 minutes, until lightly golden and warm.
- Watch carefully so they don't burn.
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Ready when: Buns are warm with light golden-brown edges
Tip: Toasting buns prevents them from getting soggy from the tahini crema and salad juices
8
Assemble and serve
- Place each patty on a bun or flatbread.
- Spoon tahini crema over the patty, then top with a generous portion of tomato-cucumber salad.
- Add a lettuce leaf if desired.
- Serve immediately while the patties are still warm.
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Tip: Assemble just before eating so the bun stays firm and toppings don't slide around

Good to know

Tips

Keep all ingredients cold until assembly—cold meat and cold crema contract less when heated, staying juicier
Toast your buns lightly on the grill to create a barrier that prevents them from absorbing too much liquid from the tahini crema and salad
If your grill temperature drops significantly after adding patties, close the lid for 1–2 minutes to build heat back up
Taste the tahini crema before assembly and adjust lemon juice or salt to your preference—it should be bright and well-seasoned

Storage & reheating

Tahini crema keeps refrigerated in an airtight container for up to 3 days. The tomato-cucumber salad is best served fresh but will keep refrigerated for up to 8 hours (though vegetables may soften). Raw patties can be formed, wrapped individually in plastic wrap, and frozen for up to 3 months; thaw in the fridge before grilling. Cooked patties do not keep well and should be eaten immediately.

Substitutions

za'atar spice blend → Use 1 tsp ground dried oregano + 0.5 tsp ground sumac + 0.5 tsp sesame seeds mixed together. If you don't have true za'atar blend, this combination mimics its herbaceous, tangy flavor
tahini (sesame paste) → Use 0.5 cup (120 ml) Greek yogurt mixed with 1 tbsp tahini and 2 tbsp lemon juice. This creates a lighter, tangier crema if tahini alone is unavailable
english_cucumber → Use 1.5 medium regular cucumbers, peeled and seeded if they are very watery. Regular cucumbers work but may need seeding to avoid excess moisture in the salad
ground beef (80/20 blend) → Use ground lamb (also 80/20 blend) for a more traditional Middle Eastern flavor. Lamb will be richer and more aromatic; reduce cooking time by 1–2 minutes per side as it is leaner