Lamb and Yemeni Zhug burger
We’re all about taking classic recipes and giving them a modern twist. A classic, juicy lamb burger can never go wrong and is perfect for a quick mid-week dinner option. Give your lamb burger a Mediterranean twist with a fresh zhug sauce. Watch the video below !
Chef: Justine Schofield
Time: 20 minutes
4 soft milk buns, cut in half horizontally
3 tbsp Greek yoghurt
500g lamb mince
1 gherkin, thinly sliced
Salt and pepper
4 long green chillies, roughly chopped
1 clove garlic
1 tsp ground cumin
1 tsp ground coriander
== tsp ground cardamom
½ tsp fennel seeds
Juice and zest of ½ lemon
½ bunch of coriander, roughly chopped
½ bunch mint, roughly chopped
½ bunch parsley, roughly chopped
200ml extra virgin olive oil
To make the zhug, add the chillies, garlic, and a pinch of salt to a mortar and pestle and crush until smooth, then add the spices, lemon zest and juice, herbs and olive oil. Reserve a few herbs for garnish later. Season the zhug with salt and pepper to taste.
Heat a large grill over a medium-high heat. For the meat patties, season the lamb with salt and pepper and mix well with your hands. Divide the meat into 4 portions and form into patties that are about 1cm larger than the buns. Place the patties on the grill and cook to your liking.
Toast the buns to warm through.
Dollop the hummus sauce on the base of the buns, then top with yoghurt and then with the lamb patty followed by the pickles, reserved herb leaves and zhug. Place the bun tops on and serve.
This recipes was cooked with the Optigrill+ X. Discover more on that product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 26/06.