Lamb smash burger flatbreads with zhoug

Lamb kebabs meet on-trend smash burgers. Ready in under 30 minutes, this recipe has family supper all wrapped up.

Ingreadient

• 1 small Essential Red Onion, finely sliced
• 1 lemon, juice
• 200g Essential Greek Style Yogurt
• 1 small clove garlic, crushed
• 1½ tbsp Cooks’ Ingredients Tahini
• 500g pack 20 British lamb meatballs
• 1 tbsp Essential Olive Oil
• 2 x 200g packs 2 The Levantine Table Handstretched Flatbreads
• 265g pack rainbow salad bowl
• 2 tbsp Cooks’ Ingredients Zhoug Paste
• ¼ x 25g flat leaf fresh parsley

Step by step

1. Put the onion into a small bowl with a pinch of salt and the lemon juice, toss thoroughly to coat, then set aside. Turn the onions in the liquid to help them soften. Mix the yogurt, garlic and tahini together in a small bowl, then season and set aside.
2. Squash 5 meatballs together in your hand to make 1 big ball. Repeat with the remaining meatballs to make 4 portions.
3. Heat the oil in a large frying pan over a medium-high heat and add the lamb. Using a fish slice or potato masher, squash each ball to make a rough patty about 1.5cm thick. Cook for 4-5 minutes on each side, until thoroughly cooked, the juices run clear and no pink meat remains. Set aside on a plate to rest. The burgers will release fat as they cook, so carefully spoon out all but 1 tbsp to encourage a deep brown crust.
4. Cook the flatbreads according to pack instructions and halve the tomatoes in the salad. Evenly spread the tahini-yogurt mix over ½ of each flatbread. Drain the onions and arrange on top of the yogurt mix, followed by the salad, a burger, a spoonful of zhoug and a scattering of parsley leaves. Fold over the flatbread and serve.