Spiced beef & halloumi burgers with saffron yogurt

MAKES 8 BURGERS READY IN 40 MINS

FOR THE BURGERS ● 500g beef mince

225g halloumi, grated 2tbsp date

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syrup 1 garlic clove, crushed Handful

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of fresh herbs, chopped 75g pine nuts

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2tsp cumin seeds 1/2tsp cinnamon

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FOR THE PICKLED ONIONS ● 1 red onion, sliced 2tbsp sherry vinegar

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2tsp caster sugar Pinch of sea salt

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FOR THE SAFFRON YOGURT ● Pinch of saffron 150g Greek yogurt 1 garlic

● ● clove, crushed TO SERVE Green salad

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Warmed flatbreads A few extra herbs

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1

Tip the beef and halloumi into a bowl and add the date syrup, garlic and herbs. Set a small frying pan over a medium heat and toast the pine nuts for 2 mins until golden. Tip two-thirds of them into the bowl, reserving the rest for garnishing.

2 Add the cumin to the pan, toast for

1 min, then roughly crush in a pestle and mortar and add into the burger mix, along with the cinnamon, salt and pepper. Using clean hands, form into 8 balls and set aside.

3 Put the onion in a bowl, add the vinegar, sugar and salt and set aside for 30 mins.

4 Put the saffron in a small bowl, add 1tbsp boiling water. Soak for 10-15 mins. Add the yogurt, garlic and season to taste.

5 Once the onions have finished pickling, drain the pickling vinegar into the yogurt, reserving the onions.

6 When you are ready to cook, fire up your barbecue (leaving an area without fire so you can slide the burgers away from the fire if they are catching). Lay the burgers on the grill, directly over the fire, and cook for around 4 mins each side.

7 To serve, scatter a little salad on your flatbread and top with one or two burgers. Drizzle over saffron yogurt and add some pickled onions. Top with the reserved pine nuts and extra herbs. Roll up and tuck in.