Za’atar Lamb Burger with Salad
- Sesame
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Lupin
- Almond
- Hazelnut
- Sesame
If you need some love like you’ve never needed love before, then look no further! Tonight is the night when two become bun. Bad Spice Girls puns aside, after you’ve had these delicious za’atar spiced lamb patties you may find it hard to return to the bland beef burgers of the past. With so much flavour, there’s no need for greasy chips either – we’re keeping it light with smoky charred zucchini and fresh baby spinach.
Ingredients
250 g
lamb mince
2 tsp
zaatar
(Contains: Sesame;)
1 clove
garlic
½ bunch
mint
½ tub
yoghurt
(Contains: Milk;)
1
zucchini
2
Bake-At-Home Buns
(Contains: Milk, Gluten, Wheat, Eggs, Soy; May be present: Lupin, Almond, Hazelnut, Sesame.)
½ bag
baby spinach leaves
1
tomato
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic. Finely chop the mint. Cut the zucchini into ribbons and slice the tomato. Lastly, was the baby spinach.
Combine the lamb mince, za’atar, garlic and half of the mint. Mix together using your hands. Season with salt and pepper and then shape the mixture into small burger patties (2 per person).
Combine the yoghurt, remaining mint and a good grind of salt and pepper. Set aside.
Heat a lightly greased BBQ or chargrill pan over a medium-high heat. Add the zucchini and cook for 2-3 minutes on each side or until chargrilled and tender. Transfer to a plate. Add the lamb patties and cook for 4-5 minutes on each side or until the patties are cooked through.
Meanwhile, place the bake-at-home buns on a lined oven tray and cook in the oven for 5-7 minutes or until heated through. Halve.
To serve, layer the Turkish buns with the baby spinach, tomato, lamb patties, a dollop of the minted yoghurt and the zucchini. Serve any remaining baby spinach on the side.
