Zaatar lamb smash burgers
Zaatar lamb smash burgers
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Ingredients
Method
Put the yogurt in a medium bowl, add the harissa and crumble in the feta. Season and stir to combine. Put the onion and cucumber in a small bowl, season and add the lemon zest and juice; set aside for 4-5 minutes.
Heat a large, heavy-based frying pan over a high heat until very hot (about 5 minutes). Meanwhile, divide the mince into 4; roll into balls and put on a plate. Add the oil to the pan with 2 of the lamb balls. Using a spatula, press each ball down until flat in the pan – they should be very thin. Season and sprinkle over some zaatar. Cook for 2-3 minutes over a high heat until the burgers are 90% cooked. Flip the burgers to cook through, ensuring the juices run clear and no pink meat remains. Sprinkle over more zaatar and keep warm while you cook the remaining 2 lamb balls. Meanwhile, toast the buns.
To assemble each burger, spread a spoonful of the harissa yogurt mixture over a bun base, then top with a slice of tomato; season. Add a lamb burger, some of the onions and cucumber plus some parsley leaves. Add another spoonful of yogurt and the bun top. Repeat for the remaining burgers, then serve.
