Pistachio, Lamb, and Beef Burgers

Ingredients

• 4 tsp ground aleppo pepper divided
• 1 tablespoon suya seasoning mix (Arabic spice blend)
• 2 teaspoons pepper black
• 4 servings boston lettuce leaves 
• 1 large egg whites 
• 0.5 pound ground beef 
• 0.5 pound lamb 
• 4  hawaiian rolls split
• 1.3 teaspoons kosher salt 
• 1.5 teaspoons juice of lemon 
• 0.3 cup mayonnaise 
• 2 teaspoons olive oil 
• 0.8 cup onion thick coarsely chopped ()
• 3 cups pears (any color)
• 0.5 cup pistachios salted

Equipment

• food processor
• bowl
• grill
• skewers

Directions

1. Soak 8 bamboo skewers (8 in.) in water for half an hour.
2. Heat a grill to medium (350 to 450). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt.
3. Mix with your hands. Shape into 4 patties, 1/2 in. thick.
4. Thread tomatoes lengthwise onto skewers.
5. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside.
6. Brush onion slices with oil.
7. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes).
8. Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.
9. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.
10. *Find in the spice aisle or at worldspice.com