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LAMB LAVA BURGER

Juicy lamb patty stuffed to the brim and oozing molten cheese — the Lamb Lava Burger is messy, fiery, and guaranteed to cause eruptions at the grill.
Course Main Course
Cuisine meat and mains
Keyword burger, DUKKAH, lamb, MIDDLE EASTERN
Author jacksmeatshack

Ingredients

  • 400 g lamb mince
  • 50 g crumbled feta
  • 1 tbsp harissa paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt & pepper
  • 2 tbsp dukkah spice blend for crusting
  • For the glaze:
  • 2 tbsp pomegranate molasses
  • 1 tsp honey
  • Squeeze of lemon
  • To serve:
  • 2 flatbreads or pillowy buns
  • Handful of rocket
  • Crispy fried onions
  • 4 tbsp Greek yogurt
  • 1 tbsp mint sauce or finely chopped mint
  • Olive oil for brushing

Instructions

  1. Preheat the grill to 200°c.
  2. Combine lamb mince with cumin, paprika, salt, pepper in a bowl.
  3. Flatten the mix into 4 thin patties. Mix feta with harissa, then spoon into the centre of 2 patties. Top with the remaining patties and seal the edges — you want a cheese-stuffed bomb.
  4. Press dukkah onto both sides. Chill for 10 mins to firm up.
  5. Place the burgers on to direct heat and grill for 4–5 mins per side with the lid down until cooked through and feta is melty inside. Rest for 2 mins.
  6. Whilst the burgers are sizzling, whisk pomegranate molasses, honey, and lemon — brush over the burgers in the last minute of cooking to glaze and char.
  7. Toast the flatbreads for approximately one minute.
  8. Mix yogurt with mint and spread on top of the golden toasted flatbreads. Load rocket on the base, top with the burger, drizzle with minty yogurt, scatter with crispy onions, and get ready to be in lamb loving heaven.