MINTY LAMB SMASH BURGERS WITH FETA & BEETROOT RELISH
SERVES 4
600g lamb mince
A handful of fresh mint leaves, chopped
1-2 tsp cumin seeds, toasted and roughly crushed
1-2 tsp chili powder or flakes
200g feta, crumbled
Flaked sea salt and freshly ground black pepper
FOR THE BEETROOT RELISH
1 pack ready-cooked beetroot
3 spring onions, finely chopped
A handful of fresh mint leaves, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
A pinch of caster sugar
TO SERVE
4 brioche buns, sliced and toasted
- Tip the lamb mince into a bowl and sprinkle in the mint and spices and mix together. Divide the mixture into four even-sized balls. Set aside. To make the relish, finely chop the beetroot and tip it into a bowl. Stir in the spring onions, along with the mint, olive oil, vinegar, and sugar. Season to taste and set aside. Fire up your barbecue ready for direct grilling. Set a chapa or flat plate onto the grill bars directly over the fire.
- Take a ball of mince and add it to the chapa, then use a fish slice to flatten it, about 1cm thick. Repeat with the other pieces. After a minute, flip the burgers over then top with feta and a spoon of relish. Have a metal bowl at the ready, then sprinkle a few tablespoons of water around the burgers, cover with the bowl and cook for a couple of minutes. The steam will help to melt the cheese.
- To serve, place lettuce on the base of each bun. Slide the burgers over, top with the lid and tuck in.
PISTACHIO & APRICOT STUFFED CHICKEN LEGS WITH FENNEL SLAW
SERVES 4
50g shelled pistachios
2 tsp cumin seeds
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