Minty lamb burgers from Seared by Genevieve Taylor

Fire up the grill and celebrate with these delicious lamb burgers from Genevieve Taylor's latest book, Seared. 

Minty lamb smash burgers, feta and beetroot relish

 

I made these with freshly minced lamb shoulder, but good-quality ready-minced lamb would be perfectly fine. I like to make these quite spicy but adjust to your preference.

 

Serves 4

 

600g (1lb 5oz) lamb mince (ground lamb)

a good handful of fresh mint leaves, chopped

1–2 tsp cumin seeds, toasted and roughly crushed

1–2 tsp chilli powder or flakes

200g (7oz) feta, crumbled

flaked sea salt and freshly ground

black pepper

 

For the beetroot relish

1 pack ready-cooked beetroot (beets)

3 spring onions (scallions), finely chopped

a good handful of fresh mint leaves, chopped

1 tbsp olive oil

1 tbsp red wine vinegar

a pinch of caster (superfine) sugar

 

To serve

4 brioche buns, sliced and toasted

a handful of crisp lettuce leaves

 

You also need a chapa, plancha or hot plate and a cloche or large metal bowl

 

Tip the lamb mince (ground lamb) into a bowl and sprinkle in the mint and spices to taste. Mix together lightly with your hands. Divide the mixture into 4 even-sized pieces, rolling each into a nice compact ball. Set aside on a plate.

 

To make the relish, finely chop the beetroot (beets) and tip into a bowl. Stir the spring onions (scallions) through the beetroot, along with the mint, olive oil, vinegar and sugar. Season to taste with salt and pepper. Set aside.

 

Fire up your barbecue ready for direct grilling. Set a chapa or flat plate onto the grill bars directly oven the fire to get really hot.

 

Take a ball of mince and add it to the chapa, then use a fish slice to quickly smash it down flat so it is about 1cm ( ½ in) thick.

Repeat with the other balls of mince, then sprinkle a little salt and pepper over each. After a minute, flip the burgers over and

sprinkle some seasoning on the other side, then top with the feta and a spoon of beetroot relish. Have your cloche (or metal bowl)

at the ready, then sprinkle a good couple of tablespoons of water onto the chapa around the burgers, quickly cover with the cloche

and cook for another couple of minutes. The steam will help to melt the cheese.

 

To serve, place a little lettuce in the base of each bun. Use a fish slice to slide the burgers onto the bases, scraping up any loose

crispy bits of cheese as you go, then top with the lid and tuck in.

Share your dish with us! Tag @quadrillebooks or use the #HGbbqweek if you're cooking along at home. 

Seared by Genevieve Taylor is available to order now at your local bookshop, on Amazon or at Waterstones.