Lamb smash burger flatbreads with zhoug
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes from start to finish. I use lamb meatballs to make smash burgers that get crispy and golden, then pile them onto warm flatbreads with vibrant zhoug, creamy yogurt, and fresh rainbow salad. The zhoug, a punchy herb sauce made with fresh parsley, adds incredible flavor without any extra effort. Tahini, the star of the yogurt sauce, is packed with calcium and minerals that are brilliant for your bones. It's simple, satisfying, and honestly tastes far fancier than the minimal prep required. Your friends will think you've spent hours in the kitchen.
Ella x
Ingredients
- 1red onion(finely sliced)
- 1lemon(juice)
- 200 gramsgreek yogurt(natural Greek style Yogurt)
- 1garlic(crushed)
- 1½ tbsptahini
- 500 gramslamb meatballs
- 1 tbspessential olive oil
- 200 gramsflatbreads
- 265 gramsrainbow salad(pack Leafy Rainbow Salad)
- 2 tbspzhoug(Zhoug Paste)
- 25 gramsflat leaf fresh parsley
Detail level
Instructions
- 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 balls. 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 the flatbreads. Arrange the salad, a burger and a spoonful of zhoug on top. Drain the onions and scatter over, along with the parsley leaves. Fold over the flatbread and serve.
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