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Smashed lamb burgers recipe

Smashed lamb burgers recipe

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Smash burgers are a trend here to stay, and our smash burger recipe features lamb mince for a thin and crispy finish with a juicy middle. Whipped feta, lemon and fresh mint give Greek vibes, while the brioche buns add a touch of sweetness. This fab fusion burger is a must-try! See method

  • Serves 4
  • Takes 30 mins
  • 555 calories / serving
  • Freezable

Ingredients

  • 2 tbsp cumin seeds
  • 500g 10% fat lamb mince
  • 20g fresh mint, leaves picked and chopped
  • 20g fresh flat-leaf parsley, chopped
  • 150g frozen petit pois
  • 1 tbsp mint sauce
  • ½ lemon, zested and juiced
  • 120g reduced-fat salad cheese, crumbled
  • 50g 0% fat Greek-style natural yogurt
  • 1 tbsp olive oil
  • 4-pack Tesco Finest brioche buns
  • 20g wild rocket
  • 1 red onion, thinly sliced​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2330kj
    555kcal     28%

  • Fat

    24g 34%

  • Saturates

    10g 48%

  • Sugars

    11g 12%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 43.4g Protein 39.4g Fibre 6g

Method

  1. Toast the cumin seeds in a frying pan over a medium heat for 1-2 mins until fragrant.
  2. In a bowl, mix the mince, half the cumin seeds and 15g each of the herbs until holding together well. Shape into 4 equal-sized balls. Chill.
  3. Meanwhile, cook the peas in boiling water for 2-3 mins until softened and bright green. Drain and rinse until cool. Mash in a bowl to a rough consistency and stir through the remaining herbs, the mint sauce and lemon juice.
  4. Use an electric whisk to beat the salad cheese and yogurt together until smooth; whisk in the remaining cumin seeds and the lemon zest. Season with black pepper.
  5. Put the oil in a frying pan over a medium-high heat. Add the lamb balls and cook, untouched, for 3-4 mins until golden on the base. Flip, then compress with a spatula until about 1cm thick and cook for 2-3 mins on each side until golden and cooked throughout. Drain off the excess fat as you go. Set aside for 2-3 mins on a plate to rest.
  6. Toast the cut side of each bun in the pan until lightly golden. Smooth the whipped cheese onto each cut side of the buns and fill equally with the smashed peas and rocket. Top with a lamb patty, then the sliced onion. Serve immediately.

Tip: Swap the whipped cheese for a tub of Tesco Finest whipped feta with mint, if you prefer.

Freezing and defrosting guidelines

Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Burger recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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