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

680g of minced lamb

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1 tbsp of dried mint

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1 tbsp of dried oregano

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1 tsp of pressed garlic

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Sea salt and cracked

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black pepper

4 brioche burger buns or

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bread of your choice 4 thick tomato slices

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Crumbled feta cheese,

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to serve

Oil, for brushing the

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grate FOR the aïoli:

2 egg yolks

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1 garlic clove

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½ tsp of dijon mustard

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2 tbsps of freshly

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squeezed lemon juice 240ml of extra virgin

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olive oil

225g of Kalamata olives,

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pitted/stoned and finely chopped

1 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.

2 To make the aïoli, 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.

3 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/1 cm thick. Cook for about two minutes until a crisp crust forms. Flip them over and continue to cook for another minute for medium-rare, or longer for well done.

4 Slice and toast the buns 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.