1 Lamb and halloumi burgers
Sometimes, when I have people over for dinner, I don't want elegant. I want something delicious and casual that we can all dive into with our hands - that's the joy of a burger. My lamb burgers have a delicious twist: tiny cubes of halloumi mixed into the meat. The cheese seasons the lamb and melts as it cooks.
30 MINUTES SERVES 4 | EASY
lamb mince (15-20% fat) 500g
halloumi 100g, cut into 5mm cubes
dried mint 2 tsp
turkish pepper flakes 2 tsp
olive oil 1 tbsp
mayonnaise 100g
brioche burger buns 4
Little Gem lettuce 1, leaves picked oven chips to serve
PICKLED ONIONS
red onion 1, thinly sliced
lemon 1, juiced
1 Start with the pickled onions. Put the onion into a bowl and add the lemon juice, and a good pinch of salt. Mix well and leave, tossing occasionally, to macerate while you make the burgers.
2 To make the burgers, put the lamb into a bowl and add the halloumi, mint, pepper flakes and a good pinch of salt. Mix really well, then divide into four burgers, each about 8cm wide. Heat the oil in a non-stick pan over a medium-high heat and add the burgers. Give them a good squish down with a fish slice. Reduce the heat to medium and cook for a total of 3-4 minutes on each side, flipping every couple of minutes, until cooked through.
3 Generously spread the mayo over the bottom of each burger bun and layer up the lettuce, burgers and onions. Top with the bun lids and serve immediately with chips.
This story is from the July 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce