Alan Geaam's kefta burger

1. Chop the lamb meat with a knife.
2. Mix it with the spices, parsley, sliced onions, and salt, then run the mixture through a meat grinder.
3. Prepare the sauce by mixing all the ingredients in a bowl.
4. Cut the buns in half and toast the inside faces in a pan, on a griddle, or on a barbecue over high heat for a few seconds until golden.
5. Form 200 g patties with the meat.
6. Grill them in a pan, on a griddle, or on a barbecue over medium-high heat for 7 minutes on each side.
7. Slice the halloumi and grill in a pan, on a griddle, or on a barbecue over high heat for a few seconds.
8. Slice the tomatoes and onions into rounds.
9. Separate and wash the little gem lettuce leaves.
10. Spread 40 g of sauce on the bottom half of each bun, and 30 g on the top half.
11. Place 3 lettuce leaves per burger, one kefta patty, a few slices of halloumi, a few tomato and onion rounds, then close the burger with the top bun.
12. Serve with fries or a salad.

This recipe is from the book "Comme à Beyrouth" (Webedian Books), by Alan Geaam. The chef explains that he created it "to share memories of my childhood in Lebanon and the flavors that filled my youth."