Lamb Smash Burgers
We only use whole lamb from free range, local farms, ensuring the best animal welfare standards and guaranteeing that a top quality tasty product is what you’ll be enjoying from us.
Head to our lamb mince page and while you’re there: check out our online shop for meaty inspiration, seasonal offers and nationwide delivery.
Keep scrolling for all the ingredients and @farehamfoodie easy to follow instructions!
What do you need?
For the Lamb Burgers you will need:
For the dressing you will need:
You'll also need:
How to make
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Step 1
- Pop your mince into a large bowl and add dried mint, garlic powder, salt and black pepper, then mix together. I find it easier doing this with my hands than a spoon.
- Separate the mince into 6 balls (around 83g each).
- Using a burger press (or if you don’t have one, you can use a spatula/bottom of a clean pan/your hands) smash the balls into a flat patty and set to one side.
- Heat a large frying pan on the hob.
- Season each patty with a dash more salt and pepper then spray a few sprays of 1 cal spray on each burger add carefully add into the pan.
- Using your burger press or spatula, press down on each patty.
- After a minute or two, flip the burgers and fry again for another minute, pressing them down again into the pan.
- Remove burgers from the pan and sit on a tray or board to rest for a couple of mins.
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Step 2
- Using the now-empty frying pan, pop both sides of your brioche bun in to gently toast, but also soak up all the leftover burgers juices!
- In a small bowl, add the yoghurt and dried mint and stir.
- Add a generous amount of the mint yoghurt to the base of the buns.
- Shred your lettuce, slice your tomatoes and add to each bun.
- Add two smash patties to each bun, then an extra drizzle of mint yog.
- Serve with chips or sweet potato fries and enjoy!
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Check out @farehamfoodie 's preparation reel on our Instagram page