Smashburger - Mediterranean Style

Spiced beef and lamb smashburgers cooked flat on tortillas, topped with a garlicky yoghurt sauce, quick-pickled red onion, cucumber, tomato and feta.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 10m
Total: 30m
Ingredients
  • 450g ground beef
  • 450g ground lamb
  • 1/2 yellow onion
  • 1 shallot
  • 3-4 cloves garlic
  • A handful of fresh parsley
  • Salt and ground pepper
  • 1 tbsp dried mint
  • 1/2 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 4 low-carb tortillas
  • 1 tbsp oil (or cooking spray)
  • 2 tbsp thick plain Greek yoghurt
  • 1/2 tbsp mayonnaise
  • 1 clove garlic, minced
  • Pinch of salt and pepper
  • 1/2 tsp dried oregano
  • 1 red onion, finely shredded
  • 4-5 tbsp red wine vinegar
  • A couple of pinches of salt
  • 2 tbsp sumac
  • Cucumber, tomato and feta, to serve
Instructions
  1. For the patties, add the ground beef and ground lamb to a large mixing bowl.
  2. Process the yellow onion, shallot, garlic and parsley in a small food processor until it forms almost a pulp, then add to the bowl with the meat.
  3. Add salt, pepper, the dried mint, oregano and cayenne pepper, and mix really well. Ideally let it marinate for 4-8 hours, though you can cook it straight away if you’re short on time.
  4. Form the mixture into small balls, place each on a tortilla, cover with a sheet of parchment paper, and press down until you have a thin, even layer of meat covering the tortilla - use your hands, a rolling pin or a bottle.
  5. Heat the oil in a frying pan (or spray with cooking spray) over medium-high heat. Cook the tortillas meat-side down for a couple of minutes, pressing down with a spatula to keep them flat and thin.
  6. Flip and tilt the burger slightly to let any excess moisture drain away, then cook for a further minute on the tortilla side.
  7. For the garlicky herb sauce, mix together the Greek yoghurt, mayonnaise, minced garlic, a pinch of salt and pepper, and the oregano.
  8. For the pickled onions, mix the shredded red onion with the red wine vinegar, a couple of pinches of salt and the sumac. Leave to sit for 30-60 minutes, stirring every few minutes.
  9. Remove the smashburgers from the pan and top with the garlicky herb sauce, pickled red onions, sliced cucumber, tomato and crumbled feta to serve.
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