Minty Lamb Smash Burgers

From Genevieve Taylor’s Seared

Gen made these with freshly minced lamb shoulder, but good-quality ready-minced lamb would be perfectly fine. These can be made quite spicy but adjust to your preference. The burgers are easy to cook on a heavy-duty metal sheet, like our hot plates.


600g (1lb 5oz) lamb mince (ground lamb)
A good handful of fresh mint leaves, chopped
1–2 tsp cumin seeds, toasted and roughly crushed
1–2 tsp chilli powder or flakes
200g (7oz) feta, crumbled
Flaked sea salt and freshly ground black pepper

For the beetroot relish:
1 pack ready-cooked beetroot (beets)
3 spring onions (scallions), finely chopped
A good handful of fresh mint leaves, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
a pinch of caster (superfine) sugar

To serve:

4 brioche buns, sliced and toasted
A handful of crisp lettuce leaves
You also need a chapa, plancha or hot plate and a cloche or large metal bowl

Lamb Burger on BBQ Rack from Genevieve Taylor's Seared - Firepits UK - LoRes 600x600

1. Tip the lamb mince (ground lamb) into a bowl and sprinkle in the mint and spices to taste. Mix lightly with your hands. Divide the mixture into 4 even-sized pieces, rolling each into a nice compact ball. Set aside on a plate.

2. To make the relish, finely chop the beetroot (beets) and tip into a bowl. Stir the spring onions (scallions) through the beetroot, along with the mint, olive oil, vinegar, and sugar. Season to taste with salt and pepper. Set aside.

3. Fire up your Pit ready for direct grilling. Set a hot plate onto the grill bars directly oven the fire to get hot.

4. Take a ball of mince and add it to the hot plate, then use a fish slice to quickly smash it down flat so it is about 1cm (½in) thick. Repeat with the other balls of mince, then sprinkle a little salt and pepper over each.

5. After a minute, flip the burgers over and sprinkle some seasoning on the other side, then top with the feta and a spoon of beetroot relish.

6. Have your cloche (or metal bowl) at the ready, then sprinkle a good couple of tablespoons of water onto the hot plate around the burgers, quickly cover with the cloche and cook for another couple of minutes. The steam will help to melt the cheese.

7. To serve, place a little lettuce in the base of each bun. Use a fish slice to slide the burgers onto the bases, scraping up any loose crispy bits of cheese as you go, then top with the lid and tuck in.

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