Lamb Smash Burgers
Smash burgers are – as the name implies – smashed burgers! The key to success is to cook them in a searing hot cast-iron pan and press the meat down into a flat patty, cooking until they have a crisp crust, then flip them over.
Serves 4
Ingredients
680g freshly minced lamb
1 tbsp dried mint
1 tbsp dried oregano
1 tsp pressed garlic
Sea salt and cracked black pepper
4 brioche burger buns or bread of your choice
4 thick tomato slices
Crumbled feta cheese, to serve
Oil, for brushing the grate
FOR THE AIOLI
2 egg yolks
1 garlic clove
½ tsp Dijon mustard
2 tbsp freshly squeezed lemon juice
240ml extra virgin olive oil
225g Kalamata olives, stoned and finely chopped
Method
Place the lamb, mint, oregano, and garlic in a large bowl, season with salt and pepper, then stir to combine.
Divide the mixture into four and form into loose balls. Don’t squeeze too hard as you want the mixture to be loose to easily smash down during cooking. Cover and set aside.
To make the aioli, combine the egg yolks, garlic, mustard, and lemon juice in a food processor and process until smooth. With the motor running, slowly add in the olive oil a few drops at a time. As the mixture thickens, continue to add the oil in a slow, steady stream until it is all combined. Pour into a bowl and stir in the chopped Kalamata olives.
Heat the grill/barbecue to medium-high. Brush the grate with oil. Place a cast-iron pan or flat-top griddle on top and heat until smoking.
Place the burgers in the hot pan and firmly smash down with a flat spatula until they are ½ inch/1cm thick.
Cook for about 2 minutes until a crisp crust forms. Flip them over and continue to cook for another minute for medium-rare, or longer for well done.
Slice the buns and toast them on the grill, then spread the top and bottom with a thick layer of aioli. Place a burger on the bun base, then top with tomato slices and sprinkle with feta cheese.
