Valerie Aikman-Smith's Feast from the Fire blends interesting grilling techniques and fresh, summer flavours perfect for relaxed, outdoor dining in this warm weather. These mouthwatering lamb burgers are best cooked on a searing hot pan, smashed flat with a spatula and served with an olive and mustard aïoli!
You will need
1 ½ lb/680 g freshly ground/minced lamb
1 tablespoon dried mint
1 tablespoon dried oregano
1 teaspoon pressed garlic
Sea salt and cracked black pepper
4 brioche burger buns or bread of your choice
4 thick tomato slices
Crumbled feta cheese, to serve
Oil, for brushing the grate
For the aïoli
2 egg yolks
1 garlic clove
½ teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 cup/240 ml extra virgin olive oil
1 cup/225 g Kalamata olives, pitted/stoned and finely chopped
1. Place the lamb, mint, oregano, and garlic in a large bowl, season with salt and pepper, then stir to combine.
2. Divide the mixture into four and form into loose balls. Don’t squeeze too hard as you want the mixture to be loose to easily smash down during cooking. Cover and set aside.
3. To make the aïoli, combine the egg yolks, garlic, mustard, and lemon juice in a food processor and process until smooth. With the motor running, slowly add in the olive oil a few drops at a time. As the mixture thickens, continue to add the oil in a slow, steady stream until it is all combined. Pour into a bowl and stir in the chopped Kalamata olives.
4. Heat the grill/barbecue to medium–high. Brush the grate with oil.
5. Place a cast-iron pan or flat-top griddle on top and heat until smoking. Place the burgers in the hot pan and firmly smash down with a flat spatula until they are ½ inch/1 cm thick.
6. Cook for about 2 minutes until a crisp crust forms. Flip them over and continue to cook for another minute for medium-rare, or longer for well done.
This recipe is taken from Feast from the Fire by Valerie Aikman-Smith.