Heat oil in a pan.

Saute minced onions in hot oil until translucent.

Add minced garlic to the onions and saute briefly until fragrant.

Remove the onion and garlic mixture from the heat and set aside.

Soak bread crumbs in water until softened.

Squeeze out any excess moisture from the soaked bread crumbs.

In a large bowl, combine the squeezed bread crumbs, sauteed onion, and garlic mixture.

Add the ground lamb, toasted pine nuts, beaten eggs, tahini (sesame paste), chopped parsley, salt, pepper, ground coriander, ground cumin, ground fennel, and grated ginger to the bowl.

Mix all ingredients together gently but thoroughly until well combined.

Shape the mixture into patties, approximately 1 inch thick.

Chill the formed patties in the refrigerator for at least 30 minutes to allow them to firm up.

Preheat grill or broiler to medium heat.

Grill or broil the patties until they are cooked through and browned on both sides, about 5-7 minutes per side.