Spiced lamb burger with zhoug mayo

Step by Step

Step 1

In a large bowl, combine the mince, shallot, dried mint, 7 spice and egg; season. Divide the mixture into 4, then use your hands to shape into patties (about 140g each), bearing in mind that they will shrink when cooked. Put on a plate, cover and chill for 30 minutes to firm up. Meanwhile, in a small bowl, stir together the zhoug and mayonnaise; set aside.

Step 2

When ready to cook, heat the oil in a large, heavy-based frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well browned underneath, then flip and cook for a further 3-4 minutes, until cooked through and no pink meat remains. Meanwhile, toast or griddle the burger buns.

Step 3

Spread a little of the zhoug mayo over the bottom of the buns and top with some lettuce leaves. Add the cooked patties on top of the lettuce. Spread over a little more of the zhoug mayo, then layer on a couple of tomato slices and a few mint leaves. Top with the bun lids to serve.