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Lamb, zucchini and haloumi burgers with seed salt
Lamb, zucchini and haloumi burgers with seed salt
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Prepare ingredients indoors before grilling outdoors.
Ingredients:
  • 20.00 ml cumin seeds
  • 12.00 gm sesame seeds
  • 9.60 gm sea salt
  • 2 zucchinis
  • 1 red onion, grated
  • 600g lamb mince
  • 100g haloumi, grated
  • 125.00 ml mint, finely chopped, plus extra whole leaves, to garnish
  • 125.00 ml Greek Style Yoghurt, to serve
  • Olive oil, for brushing
  • Bread rolls, to serve
  • Hummus, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat a small frypan over medium-high heat.
  • Toast the seeds in a dry pan for 1-2 minutes until they become fragrant. Then, transfer them to a bowl and mix in the salt before setting aside.
  • Slice one zucchini into long, thin strips using a mandoline or vegetable peeler, and grate the second zucchini coarsely.
  • Wrap the grated zucchini in a clean tea towel and give it a good squeeze to remove excess moisture.
  • Mix together grated zucchini, onion, lamb mince, haloumi, mint, cumin, sesame seeds, and 2 tablespoons of yoghurt until well combined. Season with black pepper and form into 8 small patties; no need for additional salt due to the salt content in the haloumi and cumin.
  • Chill the patties in the fridge for 15 minutes to enhance their texture.
  • Preheat a barbecue or chargrill to medium-high heat.
  • Coat the burgers in olive oil and sear each side for 2-3 minutes until golden brown. Let them rest in a cozy spot.
  • Coat the zucchini strips with oil and grill for 1 minute on each side until they are tender.
  • Grill the split rolls cut-side down for approximately 1 minute.
  • To present, layer the bread with a generous spoonful of hummus, a grilled zucchini slice, a lamb patty, and sprinkle with seed salt.
  • Sprinkle with fresh mint leaves and a dollop of leftover yogurt, then serve with lemon wedges.

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