Who said smash burgers have to be all beef? Lamb makes an exciting alternative to your burger patty especially when accompanied by marinated pickled beetroot and feta in a good quality bun. Talk about juicy goodness!
- 1 handful pickled beetroot
- 2 tbsp olive oil
- 1 tsp mint
- 1 tsp cumin
- 1 handful parsley
- 1 lemon
- 500 g lamb mince
- 1 handful parsley
- 1 red onion
- 1 tsp cumin
- 1 tsp mint
- 2 burger buns
- 1/2 block feta
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Pre heat your grill to 230C and insert a flat cooking surface such as a soap stone or plancher. if cooking on the hob you can use a cast iron skillet or similar.
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To marinade the beetroot add the olive oil, mint, cumin into a bowl. Finely chop the parsley and add along with the juice of the lemon. Add the beetroot and set aside.
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To make the burger patties finely chop the red onion and the parsley and add to a mixing bowl with the cumin and mint and mix well with your hands.
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Divide into four balls of approximately 125g each and add to the preheated grill. After about 30 seconds, use a piece of baking paper and burger press or large spatula to smash the ball of meat into a thin patty. See the video for a visual on how to do this.
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After approximately 1 minute flip the burgers to cook he underside. Add the pre cut buns to toast.
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Remove all items from the grill and assemble your burger as so:
bun, beetroot, patty, beetroot, burger, crumbled feta, bun.
Now enjoy!
Recipe Video
