Zaatar lamb smash burgers

Name: Zaatar lamb smash burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 tbsp strained Greek yogurt; 1 tbsp Belazu Smoked Chilli Harissa; 50 g Greek feta; ½ red onion, thinly sliced into rings; 1 cucumber, sliced; ½ lemon, juice; 400 g lamb mince; 2 tbsp olive oil; 2 tbsp Cooks' Ingredients Zaatar; 4 brioche buns; 1 large tomato, thinly sliced; 25 g pack flat leaf parsley, leaves only

Pressing the burgers into the pan results in delightfully crispy, flavourful edges.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 tbsp strained Greek yogurt
1 tbsp Belazu Smoked Chilli Harissa
50g Greek feta
½ red onion, thinly sliced into rings
1 cucumber, sliced
½ lemon, juice
400g lamb mince
2 tbsp olive oil
2 tbsp Cooks' Ingredients Zaatar
4 brioche buns
1 large tomato, thinly sliced
25g pack flat leaf parsley, leaves only

Method

In a large bowl, mix together the yogurt and harissa, then crumble over the feta; season and stir to combine. Put the onion and cucumber in a small bowl, season with salt, add the lemon juice and set aside for 4-5 minutes.
Preheat a large frying pan over a high heat (about 5 minutes). Meanwhile, divide the lamb mince into 4, roll into balls and transfer to a plate. Drizzle the oil into the pan and add 2 lamb balls. Using a spatula, carefully press each ball down so they are flat (they should be very thin). Season and sprinkle over 1⁄2 tbsp zaatar. Cook for 2-3 minutes over a high heat until almost cooked. Flip the burgers and cook on the other side for another minute or so until they are cooked through, ensuring the juices run clear and no pink meat remains. Sprinkle over ½ tbsp zaatar and keep warm while you cook the remaining 2 meatballs in the same way. Meanwhile, toast the buns.
To assemble the burgers, spread a spoonful of harissa yogurt over the base of each bun and top with a tomato slice; season. Add the burgers, then some onion rings and cucumber, and a handful of parsley. Dollop on another spoonful of yogurt, add the top of the buns and serve.