Lamb smash burger flatbreads with zhoug

Name: Lamb smash burger flatbreads with zhoug
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 small red onion, finely sliced; 1 lemon, juice; 200 g natural Greek style Yogurt; 1 small clove garlic, crushed; 1½ tbsp Cooks’ Ingredients Tahini; 500 g pack 20 British lamb meatballs; 1 tbsp Essential Olive Oil; 200 g packs Waitrose 2 Hand-Stretched Flatbreads; 265 g pack Waitrose Leafy Rainbow Salad; 2 tbsp Cooks’ Ingredients Zhoug Paste; 25 g flat leaf fresh parsley

Kebabs meet on-trend smash burgers. A low-effort, restaurant-quality meal that can be on the table in under 30 minutes.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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.

1 small red onion, finely sliced
1 lemon, juice
200g natural Greek style Yogurt
1 small clove garlic, crushed
1½ tbsp Cooks’ Ingredients Tahini
500g pack 20 British lamb meatballs
1 tbsp Essential Olive Oil
2 x 200g packs Waitrose 2 Hand-Stretched Flatbreads
265g pack Waitrose Leafy Rainbow Salad
2 tbsp Cooks’ Ingredients Zhoug Paste
¼ x 25g flat leaf fresh parsley

Put the onion into a small bowl with a pinch of salt and the lemon juice, toss thoroughly to coat, then set aside. Turn the onions in the liquid to help them soften. Mix the yogurt, garlic and tahini together in a small bowl, then season and set aside.
Squash 5 meatballs together in your hand to make 1 big ball. Repeat with the remaining meatballs to make 4 portions.
Heat the oil in a large frying pan over a medium-high heat and add the lamb balls. Using a fish slice or potato masher, squash each ball to make a rough patty about 1.5cm thick. Cook for 4-5 minutes on each side, until thoroughly cooked, the juices run clear and no pink meat remains. Set aside on a plate to rest. The burgers will release fat as they cook, so carefully spoon out all but 1 tbsp to encourage a deep brown crust.
Cook the flatbreads according to pack instructions and halve the tomatoes in the salad. Evenly spread the tahini-yogurt mix over the flatbreads. Arrange the salad, a burger and a spoonful of zhoug on top. Drain the onions and scatter over, along with the parsley leaves. Fold over the flatbread and serve.

Cook’s tip

Don’t waste time making the lamb mince into neat patties – the key to a smash burger is to keep it roughly shaped. The craggy edges mean more surface area, which helps to form a deliciously crispy caramelised crust.

Typical values per serving when made using specific products in recipe