Lettuce-wrapped lamb sliders with sweet potato and lemon-tahini mayo

Heat the oven to 400°F.

• Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.

On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the patties.

• Coarsely chop the cilantro; set aside half for garnish.
• Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large bowl, combine the ground meat, baharat, and half the cilantro. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the patties.

Lamb, beef, pork, or plant-based meat: Cook, turning once, until browned and cooked to the desired doneness, 2 to 4 minutes per side. 

Chicken or turkey: Cook, turning once, until browned and cooked through, 4 to 6 minutes per side.

Transfer to a plate. Meanwhile, prepare the lettuce and lemon-tahini mayo. 

• Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the sliders and save the remaining lettuce for another use.

In a small bowl, stir together the lemon-tahini dressing base, mayo, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Transfer the lettuce leaves to individual plates. Top with the sliders, drizzle with 1 tablespoon [2 TBL] lemon-tahini mayo, and garnish with the remaining cilantro. Serve the sweet potato and remaining lemon-tahini mayo on the side.