Spiced lamb burger with zhoug mayo

Name: Spiced lamb burger with zhoug mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 g pack lamb mince; 1 shallot, grated; ¼ tsp dried mint; 1½ tbsp Cooks' Ingredients Lebanese 7 Spice Style Blend; 1 egg, beaten; 2 tbsp Cooks' Ingredients Zhoug; 150 g mayonnaise; 1 tbsp olive oil; 4 brioche burger buns, halved; 1 small ruby gem lettuce, leaves torn; 2 tomatoes, sliced; 25 g mint

British lamb is at its best right now and pairs brilliantly with mint in this juicy burger. Zhoug is a mildly spicy sauce originating from Yemen made from coriander, parsley and chillies – it’s a real treat stirred through mayo, adding a little kick of heat.

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Makes4 burgers
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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500g pack lamb mince
1 shallot, grated
¼ tsp dried mint
1½ tbsp Cooks' Ingredients Lebanese 7 Spice Style Blend
1 egg, beaten
2 tbsp Cooks' Ingredients Zhoug
150g mayonnaise
1 tbsp olive oil
4 brioche burger buns, halved
1 small ruby gem lettuce, leaves torn
2 tomatoes, sliced
⅓ x 25g mint

In a large bowl, combine the mince, shallot, dried mint, 7 spice and egg; season. Divide the mixture into 4, then use your hands to shape into patties (about 140g each), bearing in mind that they will shrink when cooked. Put on a plate, cover and chill for 30 minutes to firm up. Meanwhile, in a small bowl, stir together the zhoug and mayonnaise; set aside.
When ready to cook, heat the oil in a large, heavy-based frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well browned underneath, then flip and cook for a further 3-4 minutes, until cooked through and no pink meat remains. Meanwhile, toast or griddle the burger buns.
Spread a little of the zhoug mayo over the bottom of the buns and top with some lettuce leaves. Add the cooked patties on top of the lettuce. Spread over a little more of the zhoug mayo, then layer on a couple of tomato slices and a few mint leaves. Top with the bun lids to serve.

Cook’s tip

The burger mixture can also be shaped into meatballs and fried. Serve on steamed bulgur with some zhoug stirred through yogurt and a minty tomato salad.

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