spicy Smashed lamb Burger

Ingredients

• 1 lb ground lamb 

• 1/2 cup roughly chopped cilantro, plus sprigs

• 2 Tbs sweet paprika

• 2 Tbs ground cumin

• 2 tsp kosher salt (such as Diamond Crystal)

• 1 tsp ground coriander

• 1 tsp ground fennel

• 1 tsp dried oregano

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cayenne

• 2 large garlic cloves, finely grated

• 1 jalapeno chile, finely chopped

• 8 large green olives finely chopped

• 3 Tbs green tapenade (or 6 kalamata olives, finely chopped )

• Extra-virgin olive oil

For Assembly

• large cast iron skillet or flat griddle 

• Brioche Buns, buttered and grilled on flat top

• Two really sturdy spatulas (or one plus a made-in spatula) 

• Tzatziki Sauce 

• Creamy Whipped Feta 

• Sliced tomato

• Other toppings of your choice, lettuce, onions etc

Preparation

Make the burgers: Place the ground lamb in a large bowl. Add cilantro, paprika, cumin, salt, coriander, fennel, oregano, cinnamon, cayenne, garlic and olives and jalapeno.

Knead mixture until the spices are well incorporated. Wrap the meat and refrigerate for an hour or up to 48 hours.

With wet hands, form into 8 (2 to 3 ounce) balls. Refrigerate until ready to cook. (can be refrigerated for up to 3 days or frozen for up to a month.)

Meanwhile, make the tzatziki sauce and the creamy feta. See note above for substitutions.

Toast the buns on the grill and keep warm.

Technique: Have two, wide, sturdy spatulas handy and get ready with a plate for the burgers.  Space the pucks evenly in the skillet and using the spatulas "smash" the burgers as hard as you can until they are about about 1/8" to 3/16" thick. This can be aided by first laying a spatula on top of the burger then taking the other spatula and going perpendicular, applying force straight down on the top of the burger.  Or use the made-in spatula (shown above) and peel the thin patty off.  Be sure and protect your hands because the skillet will be really hot. The thin patties will be cooked medium but will remain juicy. 

Cook the burgers: Heat a wide cast-iron pan over medium-high. Add 1 tablespoon of olive oil to the pan. When oil is about to smoke, smash 1 to 3 patties at a time, in batches, to keep from crowding the pan, cook until crispy on one side then flip for 30 seconds.  

The key is to only smash in the first 30 seconds after placing on the grill. This is critical because if you smash later your burgers will be dry, like cardboard.  Cook for 2-3 minutes on one side then flip for another 30 seconds and you're done. Do not smash again. 

To serve, slather tzatziki sauce on both toasted buns then add a spoonful of creamy feta between the pattys, top with tomato slice and any other toppings you desire.

These go great with Super Crispy French Fries or Fool Proof Onion Rings and Donna's Baked Beans

Adapted from a NYT recipe

Urban Cowgill August 2024